Rhubarb/Raisin Chutney
Here's a nice blend of tart and sweet ingredients from Epicurious that will complement any meat main dish - pork, roast or baked chicken. The dish cooks up easily and is ready in minutes. It's a pleasing way to use up that rhubarb crop in your back yard.
Here's another delicious condiment to add flavour to your meals: Date/Mango Chutney. Here are more delicious side dish options. Some great appetizers here, too!
Ingredients
1 cup 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 zest
1/2 teaspoon (scant) ground cardamom (optional)
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried raisins or currants
4 green onions, chopped (optional)
Method
Stir the first 6 ingredients in heavy large saucepan over medium heat until the sugar dissolves and the mixture boils.
Add the rhubarb, raisins or currants, and green onions (if using). Bring to a boil. Reduce the heat and simmer until the rhubarb is tender but not falling apart, about 4 minutes.
Cool the mixture to room temperature. Discard the cinnamon sticks.
Serve at room temperature. The chutney can be made ahead. It keeps well, covered, for more than a week in the refrigerator.
Here's a nice blend of tart and sweet ingredients from Epicurious that will complement any meat main dish - pork, roast or baked chicken. The dish cooks up easily and is ready in minutes. It's a pleasing way to use up that rhubarb crop in your back yard.
Here's another delicious condiment to add flavour to your meals: Date/Mango Chutney. Here are more delicious side dish options. Some great appetizers here, too!
Ingredients
1 cup 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 zest
1/2 teaspoon (scant) ground cardamom (optional)
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried raisins or currants
4 green onions, chopped (optional)
Method
Stir the first 6 ingredients in heavy large saucepan over medium heat until the sugar dissolves and the mixture boils.
Add the rhubarb, raisins or currants, and green onions (if using). Bring to a boil. Reduce the heat and simmer until the rhubarb is tender but not falling apart, about 4 minutes.
Cool the mixture to room temperature. Discard the cinnamon sticks.
Serve at room temperature. The chutney can be made ahead. It keeps well, covered, for more than a week in the refrigerator.