GINGERED RHUBARB CHUTNEY
Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.
Provided by Chef PotPie
Categories < 60 Mins
Time 45m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Will keep well in refigerator for weeks, or freeze remainder.
Nutrition Facts : Calories 69.6, Fat 0.1, Sodium 79.9, Carbohydrate 17.3, Fiber 0.8, Sugar 15.5, Protein 0.4
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valentino douglas
[email protected]This chutney is delicious! It's the perfect balance of sweet and tart. I love using it on grilled chicken and fish.
Rahama Salifu
[email protected]I'm not a big fan of rhubarb, but this chutney was surprisingly good. The ginger really mellowed out the tartness of the rhubarb. I'll definitely be making it again.
Angel Leon
[email protected]Yum!
shadin mia
[email protected]This chutney is so easy to make and it tastes amazing. I love the way the ginger and rhubarb complement each other. I've been using it as a condiment for grilled chicken and fish, and it's also great on sandwiches.
CHIBUZOR AMARACHUKWU
[email protected]My family loved this chutney! It was the perfect balance of sweet and tart, with a nice kick of ginger. I used it on chicken and pork, and it was delicious. It made me feel like I was at a restaurant. I will definitely be making this chutney again.