Rhubarb Cilantro Chutney

Ingredients

1/2 c light brown sugar

1/4 c apple cider vinegar

1/4 c sweet onion, chopped

1/2 tsp ground coriander

1/2 tsp ground ginger

1/4 tsp dry mustard

1/2 tsp salt

1-1/4 lbs rhubarb, tops removed, ends trimmed, washed & rough chop

1/2 c dried apricots

1/2 c dried cherries

3 tbsp fresh cilantro, chopped

Directions

In a 4-quart saucepan, combine brown sugar, vinegar, onion, coriander, ginger, mustard and salt.

Bring to a boil. Cook over high heat, uncovered for 3 minutes, stirring constantly.

Stir in rhubarb, apricots and cherries. Reduce heat to medium low and let simmer until rhubarb is just tender, but not broken up, about 10-15 minutes.

Remove from heat and let cool 15 minutes. Stir in cilantro.

Refrigerate and hold for service. May be served warm, cold or at room temperature.

Nutrition Facts

Total Calories 60

Calories from Fat 0

Total Fat 0 g

% Daily Total Fat 0

Saturated Fat 0 g

% Daily Saturated Fat 0

Cholesterol 0 g

% Daily Cholesterol 0

Sodium 80 mg

% Daily Sodium 3

Total Carbohydrates 15 g

% Daily Total Carbohydrates 5

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 9 g

Protein 1 g

% Daily Protein 8

% Daily Vitamin C 6

% Daily Calcium 4

% Daily Iron 2