Next time you have lamb chops, why not serve them with this sprightly rhubarb chutney instead of staid mint jelly.
1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces
1/2 onion, chopped
1/3 cup honey
1/4 cup golden raisins
2 jalapeno pepper, seeded and finely chopped 1 tablespoon cider vinegar
1 clove garlic, finely chopped
pinch ground cardamom, or ginger
1/4 cup water
1. Mix all ingredients in a saucepan. Bring to a simmer over medium heat; reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes. Makes about 2 cups.
(based on individual servings)
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 3 mg
Carbohydrates: 23 g
Protein: 1 g
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