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Blackberry-Rhubarb Chutney

Photo: Jan Smith
Yield 4 1/2 cups (serving size: 2 tablespoons)
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.

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

Nutrition 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

How to Make It

  1. 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.

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