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    Chutney: Rhubarb Chutney

    Source of Recipe

    Chef Wellings

    List of Ingredients




    1 cup plus 2 tablespoons sugar
    � cup red wine vinegar
    1 � cinnamon sticks
    1 � tablespoons minced fresh ginger
    1 � teaspoons grated orange peel
    � teaspoon (scant) ground cardamom
    4 � cups coarsely chopped rhubarb( from 1 � pounds rhubarb)
    � cup dried currants
    4 green onions, chipped


    Recipe

    Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.). Bring to room temperature before serving.


    YIELD: 4 Cups

 

 

 


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