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Making chutney is easy and a whole lot tastier and less expensive than most store-bought options. Superb served with pork.
1 tsp vegetable oil
1/2 red onion, chopped
3 cups thinly sliced fresh or frozen rhubarb
1 unpeeled green apple, cored and coarsely chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced
2 tbsp finely grated fresh ginger
1/3 cup brown sugar
1/2 cup red-pepper jelly or raspberry jam
1/4 tsp cinnamon
1/4 tsp allspice
Heat oil in a large saucepan set over medium heat. Add onion. Sauté until onion starts to soften, 3 to 5 min. If using frozen rhubarb, place in a colander and rinse with water to melt ice crystals. Pat dry, then thinly slice.
Add fresh or frozen rhubarb, apple, jalapeno, garlic, ginger, sugar and red-pepper jelly to onion. Sprinkle in cinnamon and allspice. Stir occasionally over medium-high heat until mixture comes to a boil. Then reduce heat to medium-low. Simmer, uncovered, stirring occasionally until thickened and syrupy, 10 to 15 min. Chutney will thicken slightly as it cools. Great warm or at room temperature. It will keep well, covered and refrigerated, up to 1 week. For a quick snack, spoon over cheddar on a baguette.
Calories 125, Protein 1g, Carbohydrates 31g, Fat 1g, Fibre 2g, Sodium 13mg.