Rhubarb Mint Chutney
Yield
1 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | each |
onions
small, minced |
|
| 3 | cups |
rhubarb
chopped |
*
|
| ⅔ | cup |
sugar
granulated |
|
| ¼ | cup |
lemon juice
fresh |
|
| 1 | teaspoon |
mint leaves
|
*
|
| ½ | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 1 | each |
onions
small, minced |
|
| 7.1E+2 | ml |
rhubarb
chopped |
*
|
| 158 | ml |
sugar
granulated |
|
| 59 | ml |
lemon juice
fresh |
|
| 5 | ml |
mint leaves
|
*
|
| 2.5 | ml |
lemon zest
grated |
|
Directions
Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft.
Add rhubarb, sugar, lemon juice, mint and lemon zest.
Bring to boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened.
Season to taste with salt and pepper.
Chutney can be prepared, cooled, covered and refrigetated for up to 2 days.
Serve with lamb.
