A classic summer combination of strawberry and rhubarb, gets a year-round taste makeover with a touch of smoky heat from our crushed chipotle flakes making this chutney a contemporary go-to condiment! Ingredients Servings 4 8 24 48 80 100 Main Recipe | Serves 4 2 tbsps butter 3 cups rhubarb, large dice 1/2 cup orange juice 1/2 cup white balsamic vinegar 1/2 cup water 1/2 cup sugar 1 1/2 quarts strawberries, halved 1 tsp salt 1 each lime , zested 2 tsps McCormick® Culinary® Crushed Chipotle Pepper Procedure Melt butter in a large sauté pan on medium heat. Add rhubarb, orange juice, white balsamic, water, and sugar. Cook until the rhubarb begins to soften (about one minute). Add strawberries, and continue to simmer on low until mixture has thickened, about 15 minutes. Puree mixture in blender until smooth, season with chipotle pepper flakes, salt, and lime zest. Serve puree warm, or cool for later use. CHEF’s TIP!
Looking for a chunky chutney?! Skip the blend/puree in these instructions and finish the recipe as written!
Recipe type: Sauces Condiments and Spreads Cuisine: Contemporary American NUTRITION INFORMATION (per serving) Calories: 290 Sodium: 530 mg Carbohydrates: 60 g Protein: 3 g