Name: Quick Rhubarb Chutney
Total time: PT1200.0S
Yield: 12
Ingredients: 1/2 cup Granulated Sugar; 1/4 cup Apple Cider Vinegar; 2 clove Garlic; 1 teaspoon Dried Ginger; 1 teaspoon Ground Cumin; 1/2 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Allspice; 4 cup Rhubarb; 1/2 cup Dried Cherry; to taste Salt

Tangy, fresh, slightly sweet, and the perfect topper for almost any grilled protein. It’s specifically great on pork or chicken though!

Low-Fat

Beginner

Quick

Quick Rhubarb Chutney

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Granulated Sugar

Apple Cider Vinegar

Garlic

clove

Dried Ginger

teaspoon

Ground Cumin

Ground Cinnamon

Ground Allspice

Rhubarb

Dried Cherry

Salt

to taste

Fridge

Stove

Grill

Add {@6:}, {@0:}, {@1:}, {@4:}, {@3:}, {@5:}, {@2:}, and {@7:} to a pot. Heat the mixture until the sugar is dissolved.

Add Garlic (2 clove) [Minced], Apple Cider Vinegar (1/4 cup), Granulated Sugar (1/2 cup), Ground Cumin (1 teaspoon) [Ground], Ground Cinnamon (1/2 teaspoon), Dried Ginger (1 teaspoon), Ground Allspice (1/2 teaspoon), and Salt ( to taste) to a pot. Heat the mixture until the sugar is dissolved.

Add Garlic (2 cloves), Apple Cider Vinegar (1/4 cup), Granulated Sugar (1/2 cup), Ground Cumin (1 tsp), Ground Cinnamon (1/2 tsp), Dried Ginger (1 tsp), Ground Allspice (1/2 tsp), and Salt (to taste) to a pot. Heat the mixture until the sugar is dissolved.

Add Rhubarb (4 cup) and Dried Cherries (1/2 cup).

Add Rhubarb (4 cups) and Dried Cherry (1/2 cup).

Cover the pot and simmer on medium-low heat for about 10 minutes until the rhubarb starts to break down. Stir it occasionally and remove it from the heat before the rhubarb turns completely to mush.

Serve immediately with grilled meat or let it cool and keep it in the fridge. Enjoy!

Quick Rhubarb Chutney

4.5

20MINS

$1.19

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions