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Rhubarb Pineapple Chutney Recipe

Recipe by: KIERSA

"This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.
Ingredients
  • 10 servings
  • 114 cals
  • 4 cups chopped rhubarb
  • 1 1/2 cups chopped fresh pineapple
  • 1 cup water
  • 1 cup dried cherries
  • 1/2 cup white sugar
  • 1/3 cup cider vinegar
  • 1 (1 inch) piece fresh ginger root, peeled and sliced
  • 1 large clove garlic, crushed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fresh ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    114
    6%
  • Fat:
    0.2
    < 1%
  • Carbs:
    26.5
    9%
  • Protein:
    1.5
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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