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Condiments: Rhubarb Chutney

Source of Recipe

atkins.com


List of Ingredients

4 cups fresh rhubarb (about 1 1/2 pounds) cut in 1/2 pieces
1/2 cup chopped red onion
1/4 cup cider vinegar
1 tablespoon fresh minced ginger
4 garlic cloves pushed through a press
10 packets sugar substitute
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon red pepper flakes


Recipe

Combine all ingredients in a large saucepan; mix well. Cook over medium-high heat until rhubarb is tender and mixture thickens slightly, about 10 minutes. Cool completely. Serves 12, 2 g. net carb Tart and colorful, this chutney is a perfect accompaniment to roasted poultry and meats. It's an ideal alternative to cranberry sauce if you're in Induction.