Rhubarb Chutney
Source of Recipe
from aboutcom
Rhubarb Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over
low heat, stirring until sugar dissolves. Add rhubarb, onion and dried
cherries; increase heat to medium-high and cook until rhubarb is tender and
mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1
day ahead. Cover and chill. Bring to room temperature before using.)
The chutney works well as an accompaniment to pork, chicken, duck, or lamb.
|
|
member logon
