Rhubarb Chutney

By á-170456

Ingredients

• 1 cup sugar plus
• 2 tablespoons sugar
• 1/2 cup red wine vinegar
• 1 1/2 cinnamon sticks
• 1 1/2 tablespoons minced fresh ginger
• 1 1/2 teaspoons grated orange peel
• 1/2 teaspoon ground cardamom - (scant)
• 4 1/2 cups coarsely-chopped rhubarb (from 1 3/4 lbs rhubarb)
• 3/4 cup dried currants
• 4 green onions chopped

Details

Servings 4

Preparation

Step 1

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.

This recipe yields about 4 cups.