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Chutney: Rhubarb Chutney

Source of Recipe

Chef Wellings


List of Ingredients




1 cup plus 2 tablespoons sugar
½ cup red wine vinegar
1 ½ cinnamon sticks
1 ½ tablespoons minced fresh ginger
1 ½ teaspoons grated orange peel
½ teaspoon (scant) ground cardamom
4 ½ cups coarsely chopped rhubarb( from 1 ¾ pounds rhubarb)
¾ 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