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 and tangy condiment brings a fresh twist to your meals, perfect for spreading on sandwiches, pairing with your favorite cheeses, or adding a touch of sweetness to savory dishes. Made with wholesome ingredients, this chutney is not only vegetarian and vegan, but also gluten-free and dairy-free, making it an inclusive choice for everyone at your table.

Imagine the tartness of rhubarb balanced by the sweet pops of golden raisins and cherries, all enhanced with a hint of warmth from toasted spices. The addition of fresh lime juice adds a zesty kick, creating a harmonious blend that's irresistible. With easy-to-follow steps, you can whip up this chutney in just 45 minutes, allowing you to create a homemade condiment that will impress your family and friends.

This chutney can be made ahead of time, making it a great addition for parties or gatherings, or simply to elevate your daily meals. Serve it alongside grilled meats, spread it on crusty bread, or enjoy it as a dip with your favorite snacks. A mere 201 calories per serving means you can indulge guilt-free. So roll up your sleeves and get ready to enjoy a taste sensation that encapsulates the essence of summer in every jar!

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