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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Olha's Note:

    A batch of this recipe has many uses. It is delicious served with cream cheese and crackers, as a glaze for barbecued pork or poultry and as a condiment with any pork or poultry dish. Feel free to halve the recipe to makes it more manageable.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
    2. 2
      Remove from heat and allow to cool to room temperature. Makes about 8 cups.
    3. 3
      TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
    4. 4
      To serve: Thaw in refrigerator overnight.
    5. 5
      The Best Freezer Cookbook.

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    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Chutney

    Serving Size: 1 (2950 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 469.5
     
    Calories from Fat 5
    92%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 321.3 mg
    13%
    Total Carbohydrate 117.3 g
    39%
    Dietary Fiber 5.5 g
    22%
    Sugars 103.6 g
    414%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    crystallized ginger

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