Blackberry-Rhubarb Chutney

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.

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

Ingredients

• 1  cup  granulated sugar
• 1  cup  packed dark brown sugar
• 4  cups  fresh blackberries
• 2  cups  thinly sliced frozen rhubarb, thawed
• 2  cups  thinly sliced celery
• 1  cup  chopped red onion
• 3/4  cup  dry red wine
• 1/4  cup  red wine vinegar
• 1  teaspoon  ground ginger
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground cloves
• 1/4  teaspoon  salt
• 2  garlic cloves, minced

Preparation

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.

Nutritional Information

Calories:

60 (2% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.4g

Carbohydrate:

14.2g

Fiber:

0.3g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

25mg

Calcium:

21mg