Rhubarb Pineapple Chutney

Ingredients and Weight:

• Rhubarb, chopped: 2 pounds
• Pineapple, chopped: 1 pound
• Onion, chopped: 1 large
• Garlic, minced: 2 cloves
• Ginger, minced: 1 tablespoon
• Brown sugar: 1 cup
• Apple cider vinegar: 1/2 cup
• Mustard seeds: 1 tablespoon
• Cayenne pepper: 1/4 teaspoon
• Salt: 1 teaspoon

Preparation Time:

20 minutes

Cooking Time:

45-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, combine the rhubarb, pineapple, onion, garlic, ginger, brown sugar, apple cider vinegar, mustard seeds, cayenne pepper, and salt.
2. Bring to a boil over medium heat, then reduce heat and simmer for 45-60 minutes, or until the chutney has thickened and the rhubarb and pineapple are tender.
3. Remove from heat and let cool slightly before serving.

Nutritional Information:

Per 1/4 cup serving:

• Calories: 120
• Fat: 0g
• Sodium: 70mg
• Carbohydrates: 30g
• Sugar: 25g
• Protein: 1g

Dish Characteristics:

• Tangy and sweet with a hint of spice
• Perfect as a condiment for meat, fish, or vegetarian dishes
• Can be made ahead of time and stored in the refrigerator for up to 2 weeks

User Comments:

• "This chutney is delicious! It has the perfect balance of sweet and sour and is so versatile."
• "I love the combination of rhubarb and pineapple. It's a unique and flavorful chutney."
• "This is my go-to chutney for grilled chicken or fish. It adds so much flavor."

Special Precautions and Tips:

• If you don't have any apple cider vinegar on hand, you can substitute white vinegar.
• To make a spicier chutney, add more cayenne pepper to taste.
• Serve the chutney at room temperature or slightly chilled.