Try this Rhubarb And Dried Cherry Chutney recipe, or contribute your own.
Suggest a better descriptionPlace the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for 1/2 hour. In a 10-inch skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy. Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender, but still have some texture to it. Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve either at room temperature or chilled. Yield: 4 cups Recipe by: CHEF DU JOUR SHOW #DJ9269 - MICHAEL ROMANO
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Serving Size: 1 Serving (1443g) | ||
Recipe Makes: 1 servings | ||
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Calories: 870 | ||
Calories from Fat: 12 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2344.8mg | 81 % | |
Potassium 435.4mg | 11 % | |
Total Carbohydrate 200.6g | 59 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 197.8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 870
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