Hot and Spicy Rhubarb Chutney

Food & Recipes

More Menus

Related Recipes

Print
E-mail

By: Andrew Chase

It's rhubarb season again. After enjoying a few preserves and compotes, there's the annual dilemma of what to do with all the rest. Try this sweet-and-sour chutney, which goes particularly well with grilled chicken or pork.

Ingredients

2-1/2 cups (625 mL) chopped fresh rhubarb (or 1 bag/300 g frozen sliced rhubarb, thawed and drained)

1 onion, diced

3 cloves garlic, minced

1/4 cup (60 mL) dried currants

1/4 cup (60 mL) granulated sugar

1 tbsp (15 mL) minced gingerroot

1 tbsp (15 mL) malt or cider vinegar

2 tsp (10 mL) coriander seeds, lightly crushed

1 tsp (5 mL) mustard seeds

1/2 tsp (2 mL) hot pepper flakes

1/2 tsp (2 mL) ground turmeric

1 cinnamon stick

Preparation

In large saucepan, bring rhubarb, onion, garlic, currants, sugar, ginger, vinegar, coriander, mustard seeds, hot pepper flakes, turmeric, cinnamon stick and 1/3 cup (75 mL) water to boil.

Reduce heat and simmer until rhubarb has disintegrated and onion is soft, about 20 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)

Serving(s): 2 cups (500 mL)

Nutritional Information
Per 2 tbsp (30 mL): about
Calories	28
Carbohydrate	7 g
Fibre	1 g
Sodium	2 mg
Calcium	2 % RDI
Iron	1 % RDI
Vitamin C	3 % RDI
Folate	1 % RDI

Also in this menu:

Kitchen table: culinary diversity

Source

Homemakers Magazine: June 2005

Print
E-mail

Newest Recipes

Pineapple-Baked Ham with Thai Flavours

Give a twist to the tried-and-true combo of ham and pineapple with this Thai-inspired version.
Ham-Style Smoked Pork Shoulder

Smoked pork shoulder is processed just like ham and can be prepared in similar ways. An inexpensive...
Baked Ham Hock and Beans

Just as it does for a traditional pea soup, a ham hock added to a pot of baking beans adds great...
Seafood Pie

If you're entertaining this St. Patrick's Day, these seafood pies will be a hit. They're easy to...