Blackberry-Rhubarb Chutney

Blackberry-Rhubarb Chutney Recipe
Photo: Jan Smith
This spiced chutney is great as a condiment to roasts and sautés, but don't stop there. For an aromatic side dish, stir a couple of tablespoons into any cooked whole grain, such as brown rice, spelt, or barley. Or use a little to spice up homemade chicken salad. For the best taste, use fresh blackberries; fresh rhubarb can be hard to find, so use frozen.
4

Worthy of a special occasion

Yield:

4 1/2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 60
Caloriesfromfat 2 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 14.2 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 25 mg
Calcium 21 mg

Ingredients

1 cup granulated sugar
1 cup packed dark brown sugar
4 cups fresh blackberries
2 cups thinly sliced frozen rhubarb, thawed
2 cups thinly sliced celery
1 cup chopped red onion
3/4 cup dry red wine
1/4 cup red wine vinegar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 garlic cloves, minced

Preparation

Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat, and simmer, uncovered, for 1 hour or until thick, stirring frequently. Cool, and pour into airtight containers.

Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.

Note:

Mark Scarbrough,

August 2005
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