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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