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    You are in: Home / Recipes / Gingered Rhubarb Chutney Recipe
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    Gingered Rhubarb Chutney

    Gingered Rhubarb Chutney. Photo by flower7

    1/1 Photo of Gingered Rhubarb Chutney

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Chef PotPie's Note:

    Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.

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    Serves: 16



    Units: US | Metric


    1. 1
      Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
    2. 2
      Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
    3. 3
      Will keep well in refigerator for weeks, or freeze remainder.

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    Ratings & Reviews:

    • on June 10, 2008


      It is rhubarb season and I had some leftover from my garden, so I thought I would make up this chutney. It has a good blend of sweet, tartness and kick from the ginger/jalapeno. I process this chutney into 6 half pint jars and give them away as gifts. I would do this recipe again. Thanks for the contribution

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    • on June 01, 2008


      My only problem with this recipe was that I had to cook for twice as long as the recipe specified in order to get to a consistency I'm used to for a chutney. I used a whole jalapeno but removed most of the seeds. Otherwise I followed the recipe exactly (I did use the optional cardamom). The long cook time was definitely worth it though as the flavor is quite good! I might reduce the amount of balsamic next time but otherwise it's good as-is. Oh, this also yielded closer to 3.5 cups rather than two. I mixed some of this with cream cheese and used it with some ham to make a sandwich; the rest will probably be frozen until I figure out what to use it for LOL Thanks for the recipe!

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    Nutritional Facts for Gingered Rhubarb Chutney

    Serving Size: 1 (61 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 69.5
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 79.9 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 0.7 g
    Sugars 15.4 g
    Protein 0.4 g

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