This Rhubarb Chutney is so easy to make and is a delicious blend of tangy, sweet, savory, and spicy flavors. This versatile condiment pairs well with a variety of dishes, from crackers and cheese to curry and rice, as well as grilled or roasted meats and vegetables.
Ingredients
- 1 Rhubarb stalk (when chopped, 1 cup approx.)
- 2 tbsp. avocado oil
- 1/2 of a large Red onion (3/4 cup when chopped)
- 1/2 inch Ginger chunk 1 tbsp. approx.
- 2 cloves garlic 2 tsp chopped
- 2 tbsp. red wine vinegar
- 1/3 cup sweetener or honey or brown sugar (add a couple more tablespoons of brown sugar or honey for taste)
- 1/2 tsp cayenne
- 1/2 tsp smoked paprika
- 3/4 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- Salt and black pepper to taste.
Instructions
- Start by peeling and chopping the onion, ginger, and garlic.
- Then, rinse off the rhubarb and chop it up.
- Add the oil to a large pan that is set over a stove top set to medium heat.
- Add in the chopped onion, ginger, and garlic and sauté for about 5 - 7 minutes or until the onion is translucent and fragrant.
- Then add in the chopped rhubarb, red wine vinegar, zero-calorie sweetener (or honey or brown sugar), cayenne, coriander, smoked paprika, cinnamon, and cloves and stir well.
- Then, cover the pan.
- Lower the heat to medium-low and let this rhubarb mixture simmer for about 10 minutes.
- Remove from the heat, uncover, and add salt and pepper to taste. If the chutney is too tart, add in about a tablespoon or two of zero-calorie sweetener, honey or brown sugar.
- Let cool and enjoy!
Nutrition
Calories: 40kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.