Quick and Easy Rhubarb Chutney
A quickly prepared, spiced rhubarb chutney enhances the flavor of pork chops, roasts, or grilled chicken.
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Instructions
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In a medium saucepan, combine sugar and vinegar; boil until the sugar dissolves.
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Add rhubarb, red onion, cherries, garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves.
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Cook over medium heat for 6-8 minutes, or until the rhubarb and vegetables are tender and the mixture thickens.
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Transfer the chutney to a 1-pint jar, cool, cover, and refrigerate for up to one week.
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Serve with grilled pork or chicken.
Nutritional Info (per serving)
Calories:
59 kcal
Carbohydrate:
14 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
0 g
Saturated Fat:
0 g
Sodium:
5 mg
Sugar:
12 g
Fat:
0 g
Unsaturated Fat:
0 g