Cranberry Rhubarb Chutney
1 lb rhubarb (about 3 cups diced)
1 cup cranberries (I used organic)
1 Tbsp. lemon juice
2 tsp. grated fresh ginger
2-4 garlic cloves; minced (I used the larger amount)
2 jalapeno peppers; seeds and veins removed (I used frozen diced jalapenos. 1/4 tsp. cayenne pepper may be used if no jalapenos are available)
1 tsp. paprika
1 Tbsp. black mustard seeds (I used 1 Tbsp. Dijon mustard)
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1 c. brown sugar (next time I am going to try using our own honey)
1-1/2 c white vinegar
1 tsp. cornstarch
Chop the rhubarb into pieces 1/2 inch thick. If the stalks are wide, cut them in half lengthwise first.
Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer, stirring often, until the rhubarb is broken down and the cranberry skins have popped, about 8-10 minutes.
When the cranberries pop the sauce should thicken but add a little corn starch if necessary.
Store refrigerated in a glass jar.
Here is how I used this chutney over the past 6 weeks:
1) as a side with Indian (curry) dishes
2) marinated and baked tofu squares
3) topping for baked potatoes
4) added some olive oil and vinegar to make a salad dressing
5) added to a stir-fry of Swiss chard, tofu, onion, and garlic served over brown rice
6) topping for organic cream cheese served with whole grain crackers as an appetizer
Sweet, sour, spicy, and scrumptious! Sorry I have no photos but this is a winner and I'll make it again for sure!
"Cultivate your life - you are what you grow - inch by inch, row by row"
Diana Dyer, MS, RD