Blackberry-Rhubarb Chutney

Name: Blackberry-Rhubarb Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 946 milliliters fresh blackberries; 473 milliliters thinly sliced celery; 237 milliliters packed dark brown sugar; 177 milliliters dry red wine; 2 garlic cloves, minced; 237 milliliters granulated sugar; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 237 milliliters chopped red onion; 59 milliliters red wine vinegar; 473 milliliters thinly sliced frozen rhubarb, thawed; 0 teaspoons salt

Need a gluten free and vegan condiment? Blackberry-Rhubarb Chutney could be an amazing recipe to try. This recipe serves 16. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 133 calories. A mixture of ground ginger, rhubarb, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat, and simmer, uncovered, for 1 hour or until thick, stirring frequently. Cool, and pour into airtight containers.

Equipment you will use

Sauce Pan