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Rhubarb Chutney

Submitted by noelvs

Ingredients

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

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 217g (7.7 oz)

Amount per Serving

Calories 62 14% of calories from fat

% Daily Value *

Total Fat 1g 2%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 8mg 0%

Total Carbohydrate 3g 3%

Dietary Fiber 3g 11%

Sugars g

Protein 4g

Vitamin A 8% • Vitamin C 39%

Calcium 13% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

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