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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.

Mark Scarbrough
Recipe by Cooking Light August 2005

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Credit: Jan Smith

Recipe Summary

Yield:
4 1/2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.

Nutrition Facts

60 calories; calories from fat 2%; fat 0.1g; poly fat 0.1g; protein 0.4g; carbohydrates 14.2g; fiber 0.3g; iron 0.3mg; sodium 25mg; calcium 21mg.
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