Ingredients for Gingered Rhubarb Chutney
- 1 cup packed light brown sugar
- 4 cups chopped rhubarb (about 1 pound)
- Onion
- Cider Vinegar
- Balsamic Vinegar
- Dried Currant
- Fresh Ginger
- Paprika
- 1 teaspoon salt
- Ground Cardamom
- Jalapeno Pepper
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How to Make Gingered Rhubarb Chutney
- Wash and chop the rhubarb into 1-inch pieces. Finely mince the ginger and jalapeño (remove seeds for a milder chutney).
- In a medium saucepan, combine the rhubarb, ginger, jalapeño, brown sugar, vinegar, and salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low, and simmer for 35-40 minutes, or until the chutney has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Remove from heat and let cool slightly before transferring to sterilized jars.
- Serve warm or at room temperature. Refrigerate for up to 3 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
61g
Fat
0g
Carbs
5g
