Rhubarb Chutney (pareve)
makes 2 cups
1 small onion, cut up
2 1/2 cups sliced rhubarb
1/2 cup brown sugar
1/3 cup vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup raisins
3/4 cup chopped dates
1/4 cup toasted slivered almonds (optional)
Place the onion and rhubarb in the food processor. Pulse
for 5-8 seconds until chunky (pieces should be about
1/4-inch) . Set aside. In a large, heavy saucepan over
medium heat, mix the brown sugar, vinegar, water, salt, dry
mustard, cinnamon and cloves. Bring to a boil over medium
high heat, stirring to dissolve the sugar. Reduce heat to
simmer and cook for 2-3 minutes. Stir in the chopped rhubarb
and onion and the raisins. Bring to boil, reduce heat. Cover
and simmer for 15 minutes. Add the dates and almonds
(optional). Continue cooking for 10 minutes or until thick
and no liquids remain . Spoon into jars. Store in
refrigerator up to 4 weeks.
approx. nutrients per tablespoon: calories – 26 protein
– 0g
carbohydrates – 7g fat – 0g cholesterol – 0mg
sodium – 74mg
