Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Hot and Spicy Rhubarb Chutney
Hot and Spicy Rhubarb Chutney Recipe
Hot and Spicy Rhubarb Chutney
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)
| 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 |
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Source
Homemakers Magazine: June 2005
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