Rhubarb Chutney
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rhubarb
|
|
| 2 | teaspoons |
ginger
fresh, coarsely grated |
|
| 2 | cloves |
garlic
|
|
| 1 | each |
jalapeño pepper
or more, seeds and veins removed |
*
|
| 1 | teaspoon |
paprika
|
|
| 1 | tablespoon |
mustard seeds, black
|
|
| ¼ | cup |
currants
|
|
| 1 | cup |
brown sugar, light
|
*
|
| 1 ½ | cups |
vinegar
light |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rhubarb
|
|
| 1E+1 | ml |
ginger
fresh, coarsely grated |
|
| 2 | cloves |
garlic
|
|
| 1 | each |
jalapeño pepper
or more, seeds and veins removed |
*
|
| 5 | ml |
paprika
|
|
| 15 | ml |
mustard seeds, black
|
|
| 59 | ml |
currants
|
|
| 237 | ml |
brown sugar, light
|
*
|
| 355 | ml |
vinegar
light |
|
Directions
Wash the rhubarb and slice into pieces ¼ inch thick.
If the stalks are wide, cut them in halves or thirds lengthwise, first.
Finely chop the grated ginger with the garlic and chile.
Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes.
Store refrigerated in a glass jar.
