Jalapeno peppers add a touch of heat to this sweet-tart rhubarb chutney. Source: EatingWell Magazine, May/June 1991

Ann Lovejoy
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix rhubarb, onion, honey, raisins, jalapenos, vinegar, garlic, cardamom (or ginger) and water in a medium saucepan. Bring to a simmer over medium heat; reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes.

    Advertisement

Nutrition Facts

90 calories; total fat 0.1g; saturated fatg; cholesterolmg; sodium 4mg; potassium 201mg 6% DV; carbohydrates 23.4g 8% DV; fiber 1.3g 5% DV; sugar 20g; protein 0.8g 2% DV; exchange other carbs 2; vitamin a iu 92IU; vitamin c 10mg; folate 6mcg; calcium 43mg; ironmg; magnesium 9mg; thiaminmg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/30/2013
Great balance of flavors The subtle heat of the jalapenos complements the tartness of the rhubarb. I used dried cherries instead of raisins. Loved the sweetness they added. Served with grilled chicken. Looking forward to pairing the leftover chutney with pork chops tomorrow! Pros: Versatile; can be used with a variety of foods Read More