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Rhubarb Chutney

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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.

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Rhubarb bars FRESH RHUBARB PIE