Cookout

Beet and Rhubarb Chutney is for Side Dish.

Beet and Rhubarb Chutney takes 40 minutes to prepare.

Beet and Rhubarb Chutney takes 40 minutes to cook.

Beet and Rhubarb Chutney makes 80 servings.

The ingredients for Beet and Rhubarb Chutney are:

1 cup sugar
? cup brown sugar
? cup cider vinegar
? cup balsamic vinegar
1 tbsp tamari
3 tbsp grated ginger root
3 tbsp garlic powder
1 tbsp cumin
1 tbsp nigella seeds
1 tsp amchur powder
1 tbsp pomegranate powder
? tbsp cinnamon
1 tsp cloves
1 tsp curry powder
? tsp ancho chile powder
? tsp black pepper
3 ? lbs (about 10 1/2 cups) diced rhubarb
2 large beets, roasted, peeled and diced
1 large sweet onion, diced
? cup raisins
⅓ cup diced dried apple
10 figs, chopped

Here is how you make Beet and Rhubarb Chutney:

Combine all the ingredients in a large pot and bring to a simmer.Cook for 40 minutes, until rhubarb is tender and mixture thickens slightly.Can 10 minutes in a waterbath, freeze up to 1 year or store in the fridge up to 1 month.Serving Size: Makes ~10 cups, 80 (2-tbsp) servingsNumber of Servings: 80Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Beet and Rhubarb Chutney is:

• Servings Per Recipe: 80
• Amount Per Serving
• Calories: 33.0

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 19.6 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 0.7 g
• Protein: 0.3 g

Beet and Rhubarb Chutney is Indian cuisine.

The dietary needs meet for Beet and Rhubarb Chutney is Vegetarian