Blackberry-Rhubarb Chutney

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.

Yield: 4 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 14.2g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 25mg
  • Calcium: 21mg

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

  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.
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