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Tangy Rhubarb Chutney Recipe

Recipe By Taste Of Home

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.

4.3
23 Rating -
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Vegdiet
5minstotal
25minsPrep
40minsCook
5m.total
25m.Prep
40m.Cook
Tangy Rhubarb Chutney
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Ingredients for Tangy Rhubarb Chutney Recipe

  • 3/4 cup Chopped fresh or frozen rhubarb
  • 1/4 cup Packed brown sugar
  • 1/4 cup White balsamic vinegar
  • 1/4 cup Finely Chopped Onion
  • 0.19 cup Golden Raisins
  • 1/4 tablespoon Worcestershire sauce
  • 1/2 teaspoon Minced fresh gingerroot
  • 1/4 teaspoon Salt
  • 0.19 teaspoon Curry powder
  • 0.06 teaspoon Ground nutmeg
  • 1/2 Medium pears, peeled and diced
  • 1/2 tablespoon Minced fresh mint
Nutrition
value
379
calories per serving
12 g Fat4 g Protein60 g Carbs5 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    4g
  • Carbs
    60g
  • Fiber
    5g

MacroNutrients

  • Carbs
    60g
  • Protein
    4g
  • Fiber
    5g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    141mg
  • Iron
    4mg
  • Vitamin A
    269mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    20mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    < 1mg
  • Phosphorus
    87mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home