Recipe by KIERSA
"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!"
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1 1/2 cups
chopped fresh pineapple
1 (1 inch) piece
fresh ginger root, peeled and sliced
1 large clove
red pepper flakes
fresh ground black pepper
There was a lot going on in this chutney, that made this recipe rather weird with an acidic flavor, overly tart and had way to much black pepper in it, that no one liked it at all and it was unpalatable. The smells were delicious to say the least, but the taste was not. There is a fine line about heat when it comes to peppers. There was some light back heat but overly peppery from the black pepper. SO sorry, won't be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Pineapple Chutney
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 1
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