Fresh rhubarb chutney
Chatelaine
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* PLUS Cooking time: 10 minutes
Making chutney is easy and a whole lot tastier and less expensive than most store-bought options. Superb served with pork.
Ingredients
-
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 125,
- Protein
- 1 g,
- Carbohydrates
- 31 g,
- Fat
- 1 g,
- Fibre
- 2 g,
- Sodium
- 13 mg.