The healing properties of Tomato Rhubarb Chutney or tomatoes is enhanced when they are lightly cooked. Due to the commercial popularity of tomatoes, the crops are often sprayed with chemical pesticides so choose organic tomatoes when at all possible.
Known for their high healing lycopene content, the lycopene is more readily absorbed in by the body when the tomatoes are cooked, as mentioned above. Due to their nutritive properties, tomatoes are an anti-cancer food and stimulate detoxification in the body.
Other healing nutrient-dense ingredients in this recipe include: rhubarb, onion, white vinegar, cherries, lemon and gingerroot. Add this simple and versatile recipe to your healing food treasure chest as it can be kept in the refrigerator in an airtight container for up to 3 weeks.
Tomato Rhubarb Chutney – A delicious addition to chicken, fish, or used as a spread on sprouted bread, celery, jicama, fresh broccoli and other vegetables and fruits such as apples and pears.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Tomato Rhubarb Chutney
Tomato and rhubarb form the base for this delicious chutney that is a terrific complement to chicken, fish, vegetables and fruits.
- 3 medium roma or hot house tomatoes, cored, seeded and chopped (about 1 1/2 cups)
- 1/3 cup white vinegar
- 1/3 cup onion, chopped
- 1/3 cup red bell pepper, coarsely chopped
- 1/3 cup dried cherries, cranberries or raisins
- 2 tablespoons raw honey
- 1/4 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh gingerroot, grated
- 2 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1 cup fresh rhubarb, cut into 1/2-inch pieces
- In saucepan, combine all ingredients except rhubarb.
- Bring to a boil; reduce heat.
- Cover and simmer for 25 mins, stirring occasionally.
- Add rhubarb, cover and simmer for 10 mins; uncover.
- Simmer an additional 5 minutes, uncovered.
- Let cool.
- Makes about 2 3/4 cups