Rhubarb Chutney

Rhubarb Chutney
Rhubarb Chutney

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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