- 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
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.