Rhubarb Pineapple Chutney recipe

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Ingredients

4 cups chopped rhubarb
1 ½ cups chopped fresh pineapple
1 cup water
1 cup dried cherries
½ cup white sugar
⅓ cup cider vinegar
1 (1 inch) piece fresh ginger root, peeled and sliced
1 large clove garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon fresh ground black pepper

Nutrition Info

113.5 calories
carbohydrate: 26.5 g
cholesterol: : -
fat: 0.2 g
fiber: 2.6 g
protein: 1.5 g
saturatedFat: : -
servingSize: -
sodium: 238.1 mg
sugar: 19.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan, bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Recipe Yield

10 servings

Recipe Note

This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese;simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne;grill, then serve with the chutney. It gets raves every time!

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