Princess G's Rhubarb Chutney recipe

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Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 dash salt
1 pound rhubarb, trimmed and cut into 1/2-inch pieces
½ cup sweetened dried cranberries (such as Craisins®)
½ cup packed light brown sugar
1 tablespoon red wine vinegar
1 tablespoon minced fresh ginger root
1 cinnamon stick

Nutrition Info

84.1 calories
carbohydrate: 16.1 g
cholesterol: : -
fat: 2.3 g
fiber: 1.2 g
protein: 0.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 36.9 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.

  2. Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

Recipe Yield

12 servings

Recipe Note

This chutney is delicious on a ham sandwich. This chutney freezes well.

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