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
More From Cooking Light
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. 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.
Gingered Rhubarb Chutney Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Make-Ahead
- CUISINE: British/Irish
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Blackberry-Rhubarb Chutney
Cooking Light
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