Tangy Rhubarb Chutney Recipe

Tangy Rhubarb Chutney Recipe photo by Taste of Home

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My mother-in-law shared with me a great chutney recipe that I experiment with by changing the fruits. This version is a bit different, but I love the pear, onion and rhubarb combination. The longer it sets, the better it tastes! —Barbara Estabrook, Rhinelander, Wisconsin

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Tangy Rhubarb Chutney Recipe

Prep: 25 min. Cook: 40 min. + chilling

Yield: 12 Servings

25 40 65

Ingredients

3 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar
1 cup white balsamic vinegar
1 cup finely chopped onion
3/4 cup golden raisins
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh gingerroot
1 teaspoon salt
3/4 teaspoon curry powder
1/4 teaspoon ground nutmeg
2 medium pears, peeled and diced
2 tablespoons minced fresh mint

Directions

In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until rhubarb is tender, stirring occasionally.
Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint. Transfer to a large bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week. Yield: 4 cups.

Nutritional Facts 1 serving (1/3 cup) equals 139 calories, trace fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 35 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Tangy Rhubarb Chutney in Taste of Home April/May 2006, p29