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Rhubarb Chutney Appetizer

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained
  • 1/2 cup raisins
  • 1/2 cup diced peeled apples
  • 1/2 cup cider vinegar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 4 green onions, thinly sliced
  • 1/2 cup dry roasted peanuts, chopped
  • Assorted crackers

Directions

  • 1. For chutney, combine the first eight ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 35 minutes or until thickened. Cool. Cover and refrigerate until chilled.
  • 2. In a small bowl, beat cream cheese and milk until smooth. Spread over a serving platter. Spread chutney over cream cheese. Top with onions and peanuts. Serve with crackers.

Nutrition Facts

Reviews

Average Rating: 0
  • bdv
    Dec 31, 1969

    Definantly a keeper!!!!! just the right amount of everything

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