Gingered Rhubarb Chutney
45 mins (prep 10, cooking 35)
12 ingredients
2 servings
Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.

Categories:  <-60-mins , easy , 3-steps-or-less , number-of-servings , time-to-make , for-large-groups ,
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Serving Size (108.81 g)
Servings 2
Amount per Serving
Calories 50.51 Calories from Fat 1.89
% Daily Value *
Total Fat 0.21g 0.63%
Saturated Fat 0.03g 0.29%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 592.19mg 49.35%
Total Carbohydrate 8.36g 5.57%
Dietary Fiber 0.4 g 3.21%
Sugars 4.78 g %
Protein 0.5g 2.01%
Vitamin A 598.62IU% Vitamin C 25.35mg%
Calcium 22.82mg% Iron 0.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
packed brown sugar, finely chopped rhubarb, finely chopped onion, dried, minced peeled fresh ginger, ground cardamom, jalapeno pepper