Tangy Rhubarb Chutney

Name: Tangy Rhubarb Chutney
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 220 grams packed brown sugar; 220 grams packed brown sugar; 1 teaspoons curry powder; 2 teaspoons minced fresh gingerroot; 2 Tbsps minced fresh mint; 109 grams golden raisins; 0 teaspoons ground nutmeg; 160 grams finely chopped onion; 2 mediums pears, peeled and diced; 366 grams chopped fresh or frozen rhubarb; 1 teaspoon salt; 255 milliliters white balsamic vinegar; 1 Tbsp Worcestershire sauce

Tangy Rhubarb Chutney requires around 1 hour and 5 minutes from start to finish. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 147 calories. This gluten free and dairy free recipe serves 12. Head to the store and pick up onion, balsamic vinegar, rhubarb, and a few other things to make it today. It is perfect for Mother's Day. Only a few people really liked this condiment.

Instructions

In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until rhubarb is tender, stirring occasionally.

Ingredients you will need

Worcestershire Sauce

Brown Sugar

Raisins

Rhubarb

Vinegar

Ginger

Nutmeg

Onion

Salt

Equipment you will use

Sauce Pan

Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint.

Ingredients you will need

Pear

Mint

Transfer to a large bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week.

Equipment you will use

Bowl

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

220grams

packed brown sugar 220grams

packed brown sugar 1teaspoons

curry powder 2teaspoons

minced fresh gingerroot 2Tbsps

minced fresh mint 109grams

golden raisins 0teaspoons

ground nutmeg 160grams

finely chopped onion 2mediums

pears, peeled and diced 366grams

chopped fresh or frozen rhubarb 1teaspoon

salt 255milliliters

white balsamic vinegar 1Tbsp

Worcestershire sauce

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Dip. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Barefoot Bubbly Extra Dry. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.