Gingered Rhubarb Chutney

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.

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

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 1%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.4g
  • Carbohydrate: 17.8g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 83mg
  • Calcium: 37mg

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

Preparation

  1. 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.
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