This Spiced Rhubarb Chutney is very versatile - we like it with pork, poultry and more. And it keeps for a while in the fridge.
Low FODMAP Serving Size Info: Makes about 3 cups (720 ml); serving size 1/4 cup (60 ml)
Heat a medium sized non-reactive saucepan over medium heat. Add Garlic-Infused Oil, FODY Shallot-Infused Olive Oil, or our Onion-Infused Oil and 3 tablespoons of the chopped scallions and sauté for a few minutes, or until softened, but not browned. Add the remaining scallions along with the rhubarb, sugar, vinegar, candied ginger, ginger root, cumin, allspice, red pepper flakes and raisins. Stir everything together well.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.