Rhubarb Pineapple Chutney
"This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!"
Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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