- 4 cups chopped rhubarb
- 1 1/2 cups chopped fresh pineapple
- 1 cup water
- 1 cup dried cherries
- 1/2 cup white sugar
- 1/3 cup cider vinegar
- 1 (1 inch) piece fresh ginger root, peeled and sliced
- 1 large clove garlic, crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.
06/24/2019
recipepes.com
rhubarb pineapple chutney, recipe
PT15M
PT1H
5
455 calories
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