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Bon Appétit

Rhubarb Chutney

4.3

(27)

Recipe information

  • Yield

    Makes about 4 cups

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 peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped

Preparation

  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.

TagsChutneyCondimentRhubarbFruitGingerHerbs & SpicesDried CurrantDried FruitScallionOnionRoot VegetableVegetableDairy FreeNut FreeGluten FreeVeganVegetarianMake AheadEasyQuickSpringBon Appétit
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