Rhubarb Chutney With Strawberries And Ginger Recipes

RHUBARB CHUTNEY WITH STRAWBERRIES AND GINGER

Rhubarb Chutney with Strawberries and Ginger image

This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! Perfect for BBQ!

Provided by Elena Szeliga

Time 25m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 small red onion (finely chopped)
2 teaspoons minced ginger
1 clove garlic (minced)
1 small red hot chili pepper (finely chopped, seeds removed if desired)
6-7 green cardamom pods (seeds removed and ground)
4-5 cloves (ground)
pinch of salt
juice of 1/2 lime
2 tablespoons apple cider vinegar
3 tablespoons brown sugar
5 medium-sized stalks rhubarb (peeled and chopped, leaves cut out)
200 grams or 1 1/2 cups strawberries (cut into quarters)
freshly ground black pepper (to taste)

Steps:

In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sautée for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Sautée for 1 more minute, stirring occasionally, then add ground cardamom, cloves and a pinch of salt. Sautée for 1 more minute, stirring frequently. Add the lime juice and apple cider vinegar and bring to a boil. Add brown sugar and stir well until it dissolves.
Add the chopped rhubarb and reduce the heat. Cook uncovered until the rhubarb breaks down for a silky texture, or for not more than 4 minutes for a chunky consistency. Add the strawberries and cook until they just begin to soften, for about 2 more minutes. Season with salt and freshly ground black pepper to taste. Let cool and fill into clean/sterilized jars. Enjoy!

Nutrition Facts : Calories 49 kcal, Carbohydrate 8 g, Fat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

RHUBARB CHUTNEY

Rhubarb Chutney image

It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska

Provided by Taste of Home

Time 20m

Yield about 3 cups.

Number Of Ingredients 12

Ingredients

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
1 teaspoon red food coloring, optional

Steps:

In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

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