Rhubarb Chutney

Most chutney recipes contain a lot of sugar, but mine are naturally sweet from the fruit.
I have used rhubarb, pear, and apple in my recipes, but it’s also delicious with cherries,
melon, mango, or pineapple. The fruit adds a lot of flavor and some sweetness. If you’re
very sensitive to sugar, simply decrease the amount of fruit you use to your own
preference.

If you serve a spicy butter or butter sauce with this chutney, the carbohydrate content will
stay pretty low overall.

Rhubarb Chutney
• 8¾ oz. (250 g) rhubarb
• 1 shallot
• 2 tablespoons water
• ½ tablespoon acetic acid (spirit vinegar), 12% acidity
• 1 tablespoon chili pepper, finely julienned
• 1 tablespoon fresh ginger, grated
• 1 teaspoon curry powder
• ½ teaspoon salt
• 3½–7 oz. (100–200 g) ripe pear
• 1 tablespoon lime juice

Cut the rhubarb into thin slices and finely chop the shallot. Bring it all to a boil in a
saucepan with the water and spirit vinegar. Let simmer for 10 minutes until the rhubarb is
soft.

Stir in the chili, ginger, curry powder, and salt. Let simmer over low heat for 20 minutes,
stirring occasionally to prevent the mixture from burning.

Peel and cut the pear into small chunks, add it to the saucepan together with the lime juice,
and let it come to a boil. Remove from the heat and pour into warm, thoroughly sanitized
jars. The chutney will last about a week in the refrigerator. It also freezes well if you want
to make a larger batch.

Bell Pepper Chutney with Apple and Pink Peppercorns
• 1 yellow bell pepper
• 1 tablespoon yellow chili pepper
• ½–1 green, tart apple
• 2 inches (5 cm) of the white part of a leek
• 2 tablespoons mild-flavored olive oil infused with lemon
• 1 tablespoon pink peppercorns
• ½ tablespoon apple cider vinegar
• ¼ teaspoon salt

Seed the bell pepper and chili pepper, and dice them finely. Peel the apple, and along with
the white section of the leek chop it into small, equally sized dice. Quickly fry the peppers,
apple, and leek in the oil and let cook over low heat for 10 minutes, or until the mixture
has softened.

Stir in the pink peppercorns, vinegar, and season with salt. Bring the chutney to a boil, and
then transfer to warm, dry jars. Screw the lids on tightly and store them in the refrigerator.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund