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.
- 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.
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!
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