Rhubarb Cherry Chutney
Unusual fruit combinations make a great low-fat chutney. Here tart rhubarb and sweet dried cherries create a rosy-hued chutney that’s superb with Caribbean or Indian dishes.
1 tablespoon vegetable oil
1 1/2 cups diced onion
1 tablespoon grated ginger root
pinch pinch of salt
1/4 cup cider vinegar
1/4 cup sugar
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 cup dried cherries or 1 1/2 cups apple juice
1 1/2 cups cherry juice
4 cups sliced rhubarb
Warm the oil in a nonreactive saucepan. Add the onions, ginger, and salt; cover and cook on medium heat for about 10 minutes, stirring often until onions are clear.
Add the vinegar, sugar, coriander, cardamom, cinnamon, cherries, and juice and bring to a boil; then reduce the heat and simmer for 5 minutes. Stir in the rhubarb and simmer on medium heat for 10 minutes, until the rhubarb is tender and the chutney somewhat thickened.
Serve at room temp. Stored in a sealed container in the refrigerator, the chutney will keep for at least 2 weeks.
Try this chutney inside wraps.
Or use a dollop of it to dress up a curry or grilled fish fillets.
As prepared, each serving contains 20 calories, 0.4g total fat, 0mg cholesterol, 4mg sodium, 4g total carbohydrate and 0.2g protein.