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.
Cooking Light AUGUST 2005
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.
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