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)

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