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

Ann Lovejoy
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Ingredients

Directions

  • 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.

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Nutrition Facts

90 calories; 0.1 g total fat; 4 mg sodium. 201 mg potassium; 23.4 g carbohydrates; 1.3 g fiber; 20 g sugar; 0.8 g protein; 92 IU vitamin a iu; 10 mg vitamin c; 6 mcg folate; 43 mg calcium; 9 mg magnesium;

Reviews (1)

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1 Ratings
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  • 4 star values: 1
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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