Teresa's Recipes
Tangy Rhubarb Chutney
This delightful tangy rhubarb chutney combines the tartness of fresh rhubarb with the sweetness of apples and brown sugar, creating a vibrant condiment that enhances grilled meats, cheese platters, or even spreads on sandwiches. Historically, chutneys originated from India and were brought to the West, evolving into various forms, including this delicious rhubarb version that celebrates seasonal ingredients.
Ingredients
- 2 cups, chopped Rhubarb
- 1 cup, finely chopped Red onion
- 1 cup, peeled and diced Apple
- 1 cup Brown sugar
- 1/2 cup White vinegar
- 1 tablespoon, grated Fresh ginger
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Salt
Dietary Notes
- Servings: 12
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 70
- Fat: 0g
- Carbs: 18g
- Protein: 0g
- Sodium: 200mg
- Sugar: 15g
Instructions
- In a large saucepan, combine the chopped rhubarb, finely chopped red onion, diced apple, brown sugar, white vinegar, grated ginger, ground cinnamon, ground cloves, and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The rhubarb will soften, and the mixture will thicken into a chunky sauce.
- Remove the saucepan from heat and allow the chutney to cool completely in the pan.
- Transfer the chutney to sterilized jars, seal tightly, and refrigerate for at least 24 hours before serving. This resting period allows the flavors to meld beautifully.
- Serve this chutney chilled or at room temperature, and enjoy it with grilled meats, cheese boards, or as a flavorful sandwich spread.
Tips
- For a spicier kick, add a pinch of red pepper flakes or a finely chopped jalapeño.
- This chutney can be canned for longer storage; just follow proper canning techniques.