Spiced Rhubarb Chutney

From the Editors of Live Right Live Well

Rhubarb is actually a vegetable, but it’s traditionally served in a sweet pie or crisp. Give it an image update with this zesty chutney. Chutney -- a traditional Indian mixture of vinegar, sugar, spices and fruit -- is the perfect accompaniment for poultry, pork, lamb, fish and cheese. Serve it as a bread, cracker or bagel spread too. Roasted ground cumin and cardamom, two trendy spices, add depth to this easy stovetop side. Rhubarb is rich in bone-building vitamin K.

Makes 9 servings (1/3 cup each)

Ingredients
1 teaspoon roasted ground cumin
3/4 teaspoon Saigon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon dried, crushed red pepper
1 tablespoon finely minced garlic
1 tablespoon finely grated, fresh ginger root
1/3 cup apple cider vinegar
3/4 cup firmly packed light brown sugar
4 1/2 cups fresh chopped rhubarb (about 2 pounds of rhubarb cut into 1/2-inch chunks)
2/3 cup chopped red onion
1/2 cup golden raisins

Directions
1. In a large 5-quart saucepan or Dutch oven, stir cumin, cinnamon, cardamom, red pepper, garlic, ginger root, vinegar and brown sugar together.

2. Bring the mixture to a simmer over low heat, stirring constantly until the sugar is completely dissolved.

3. Stir in rhubarb chunks, red onion and golden raisins. Increase heat to medium-high. Cook until rhubarb and onions are tender and mixture thickens slightly, or for about 8 to 12 minutes. Rhubarb will just be starting to disintegrate.

4. Serve warm or cooled to room temperature. Refrigerate in a tightly covered container.

Nutrition information (per serving)
120 calories
1 g protein
30 g carbohydrate
0 g fat
0 mg cholesterol
10 mg sodium
303 mg potassium
82 mg calcium
0.7 mg iron
76 IU vitamin A
6 mg vitamin C
2 g fiber

To feature this article:

please select all code below (Ctrl. + A)
copy to your clipboard (Ctrl. + C) and
paste (Ctrl. + V) into your website

<script type="text/javascript" src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/programsend/programunit.js?Page=partner/unbranded/worldnow-ftp/archive/2011-05-16/recipe/spiced_rhubarb_chutney_recipe/index.html"></script>
	
	<h1>Spiced Rhubarb Chutney</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2011-05-16/recipe/spiced_rhubarb_chutney_recipe/images/large.jpg" width="170" height="130" alt="Spiced Rhubarb Chutney"/>
	Rhubarb is actually a vegetable, but it’s traditionally served in a sweet pie or crisp. Give it an image update with this zesty chutney. Chutney -- a traditional Indian mixture of vinegar, sugar, spices and fruit -- is the perfect accompaniment for poultry, pork, lamb, fish and cheese. Serve it as a bread, cracker or bagel spread too. Roasted ground cumin and cardamom, two trendy spices, add depth to this easy stovetop side. Rhubarb is rich in bone-building vitamin K.

Makes 9 servings (1/3 cup each)

Ingredients 1 teaspoon roasted ground cumin 3/4 teaspoon Saigon cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon dried, crushed red pepper 1 tablespoon finely minced garlic 1 tablespoon finely grated, fresh ginger root 1/3 cup apple cider vinegar 3/4 cup firmly packed light brown sugar 4 1/2 cups fresh chopped rhubarb (about 2 pounds of rhubarb cut into 1/2-inch chunks) 2/3 cup chopped red onion 1/2 cup golden raisins

Directions 
1. In a large 5-quart saucepan or Dutch oven, stir cumin, cinnamon, cardamom, red pepper, garlic, ginger root, vinegar and brown sugar together.
2. Bring the mixture to a simmer over low heat, stirring constantly until the sugar is completely dissolved.
3. Stir in rhubarb chunks, red onion and golden raisins. Increase heat to medium-high. Cook until rhubarb and onions are tender and mixture thickens slightly, or for about 8 to 12 minutes. Rhubarb will just be starting to disintegrate.
4. Serve warm or cooled to room temperature. Refrigerate in a tightly covered container.

Nutrition information (per serving) 120 calories 1 g protein 30 g carbohydrate 0 g fat 0 mg cholesterol 10 mg sodium 303 mg potassium 82 mg calcium 0.7 mg iron 76 IU vitamin A 6 mg vitamin C 2 g fiber
<script src="http://js.revsci.net/gateway/gw.js?csid=F09828&auto=t"></script>