Rhubarb, Cherry, and Golden Raisin Chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Rhubarb, Cherry, and Golden Raisin Chutney
45 min.
4
201kcal

Suggestions


Discover the delightful fusion of flavors in our Rhubarb, Cherry, and Golden Raisin Chutney! This vibrant condiment is not only a feast for the eyes but also a tantalizing treat for your taste buds. Perfectly balancing the tartness of rhubarb with the sweetness of golden raisins and dried tart cherries, this chutney brings a unique twist to your meals.

Whether you're looking to elevate your cheese platter, add a zing to your sandwiches, or simply enjoy it as a dip, this chutney is incredibly versatile. Its rich, complex flavors make it an ideal companion for grilled meats, roasted vegetables, or even as a topping for your favorite grain bowls. Plus, it’s vegetarian, vegan, gluten-free, and dairy-free, making it a guilt-free indulgence for everyone at the table.

With just 45 minutes of your time, you can create a batch that serves four, and the best part? You can prepare it a week in advance! The longer it sits, the more the flavors meld together, resulting in a chutney that’s bursting with character. So, gather your ingredients and get ready to impress your family and friends with this homemade delight that’s sure to become a staple in your kitchen!

Ingredients

  • 0.3 teaspoon aniseed 
  • 0.3 cup brandy 
  • 0.3 cup cherries dried
  • 0.5 cup golden raisins 
  • tablespoons juice of lime fresh
  • 0.3 teaspoon mustard seeds 
  • cup rhubarb chopped
  • 0.5 cup sugar 

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes.
  2. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes.
  3. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper.
  4. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

Nutrition Facts

Calories201kcal
Protein2.42%
Fat1.69%
Carbs95.89%

Properties

Glycemic Index
45.44
Glycemic Load
25.58
Inflammation Score
-1
Nutrition Score
3.0143478512764%

Flavonoids

Cyanidin
2.61mg
Pelargonidin
0.02mg
Peonidin
0.13mg
Catechin
1.04mg
Epigallocatechin
0.03mg
Epicatechin
0.59mg
Epicatechin 3-gallate
0.19mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Kaempferol
0.51mg
Quercetin
0.67mg

Nutrients percent of daily need

Calories:200.73kcal
10.04%
Fat:0.33g
0.51%
Saturated Fat:0.05g
0.32%
Carbohydrates:42.82g
14.27%
Net Carbohydrates:41.3g
15.02%
Sugar:37.26g
41.4%
Cholesterol:0mg
0%
Sodium:3.99mg
0.17%
Alcohol:5.01g
100%
Alcohol %:6.04%
100%
Protein:1.08g
2.17%
Vitamin K:9.81µg
9.34%
Potassium:254.96mg
7.28%
Vitamin C:5.91mg
7.17%
Manganese:0.13mg
6.71%
Fiber:1.53g
6.11%
Copper:0.09mg
4.33%
Calcium:39.56mg
3.96%
Vitamin B6:0.07mg
3.73%
Vitamin B2:0.05mg
3.17%
Magnesium:12.46mg
3.11%
Phosphorus:30.68mg
3.07%
Iron:0.51mg
2.84%
Vitamin B3:0.34mg
1.69%
Selenium:1.02µg
1.45%
Folate:4.09µg
1.02%
Source:Epicurious