Tomato-Rhubarb Chutney

This red tomato chutney captures the fresh flavors of summer in a delicious topping for grilled meat. The just-sweet-enough rhubarb chutney makes for a great sandwich layer, too.

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  • Makes: about 2-3/4 cups
  • Prep: 20 mins
  • Cook: 45 mins to 55 mins

Tomato-Rhubarb Chutney

Directions

  1. In a medium saucepan combine all ingredients except rhubarb. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. Add rhubarb; cover and simmer for 10 minutes. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Let cool. To store, cover and chill in the refrigerator up to 1 week. Makes about 2-3/4 cups.
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Nutrition Facts (Tomato-Rhubarb Chutney)

  • Per serving:
  • 30 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 29 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 0 g pro.

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