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Gingered Rhubarb Chutney

Cooking Light

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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)

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.

Nutritional Information

Calories:
71 (1% from fat)
Fat:
0.0g (sat 0.0g,mono 0.0g,poly 0.4g)
Protein:
0.4g
Carbohydrate:
17.8g
Fiber:
0.8g
Cholesterol:
0.0mg
Iron:
0.5mg
Sodium:
83mg
Calcium:
37mg
Deborah Madison, Cooking Light, MAY 2008