Haven't tried this recipe for Hot and Spicy
Rhubarb Chutney, but it sounds good and
think I might.
2 cups packed brown sugar
1 1/2 cups cider vinegar
1 tbsp ground ginger
1 tsp each salt, ground allspice and cinnamon
1/2 tsp each ground cloves, black pepper and cayenne
6 cups rhubarb, cut in 1-inch pieces
2 to 3 fresh small chiles (jalapeño) minced
2 tbsp each minced fresh ginger and garlic
1 cup chopped onions
1 cup golden raisins
In large heavy saucepan, combine sugar, vinegar, ground ginger, salt, allspice, cinnamon, cloves pepper and cayenne. Bring to boil, stirring to dissolve sugar. Add rhubarb, chiles, fresh ginger, garlic, onion and raisins; return to boil. Reduce heat and simmer, uncovered and stirring often, for about 1 hour or until thick.
Immediately pour into 1-cup canning jars, leaving 1/2 inch headspace. Seal, process in boiling water bath for 10 minutes. Let cool on rack.
Per 1 tbsp: 40 calories, 0 g fat, 10 g carbohydrate, 0 g protein. |
