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Gingered Rhubarb Chutney

Yield 2 cups (serving size: 2 tablespoons)
This sharp, spicy-sweet chutney is good with duck, lamb, and pork—rich meats complemented by the punch of a sour, fruity condiment. You can also serve atop vegetable curry or with cream cheese and crackers as an appetizer. If you prefer a milder chutney, remove the seeds from the jalapeño.

Ingredients

  • 1 cup packed brown sugar
  • 3 cups finely chopped rhubarb (about 1 pound)
  • 1 cup finely chopped onion
  • 1/2 cup cider vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 cup dried currants
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cardamom (optional)
  • 1/2 jalapeño pepper, minced

Nutrition Information

  • calories 71
  • caloriesfromfat 1 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.4 g
  • protein 0.4 g
  • carbohydrate 17.8 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 83 mg
  • calcium 37 mg

How to Make It

  1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.