Rhubarb-Chutney

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Average: 4.4 (5 votes)

Serve this tangy condiment with chicken or turkey. It also complements the flavors of a spicy curry.

Ingredients

2 cups diced rhubarb (about 3/4 pound untrimmed)
1 tart apple, peeled and chopped
1/2 cup light brown sugar
1/4 cup cider vinegar
1/2 cup raisins
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cumin

Instructions

Combine all the ingredients in a heavy nonaluminum sauce pan. Bring slowly to a boil then reduce the heat and simmer for about 10 minutes, or until the rhubarb and apple are very soft but still hold their shape. Do not allow them to turn into mush. Taste and adjust seasonings. Cool and chill before serving.

Cooking & Recipes

Yield: 

2-1/2 cups

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