Honeyed Rhubarb Chutney

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Jalapeno peppers add a touch of heat to this sweet-tart rhubarb chutney.

Ann Lovejoy
Source: EatingWell Magazine, May/June 1991

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Recipe Summary test

total:
30 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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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

Per Serving:
90 calories; protein 0.8g; carbohydrates 23.4g; dietary fiber 1.3g; sugars 19.9g; fat 0.1g; vitamin a iu 92IU; vitamin c 9.9mg; folate 6.4mcg; calcium 43.4mg; iron 0.3mg; magnesium 9.4mg; potassium 201mg; sodium 4.1mg.
Exchanges:

1 other carbohydrate, 1/2 vegetable

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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
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
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