 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
One of my adopted recipes. Would be a wonderful accompaniment to ham and pork for the holidays or everyday! Ingredients:
1 cup sugar, plus |
2 tablespoons sugar |
1/2 cup red wine vinegar |
1 1/2 cinnamon sticks |
1 1/2 tablespoons fresh ginger, minced |
1 1/2 teaspoons orange zest |
1/2 teaspoon ground cardamom (scant) |
4 1/2 cups rhubarb (from 1 3/4 pounds rhubarb, coarsely chopped) |
3/4 cup dried currant |
4 green onions, chopped |
Directions:
1. Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils.
2. Add rhubarb, currants, and green onions; bring to boil.
3. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.
4. Cool to room temperature.
5. Discard cinnamon.
6. Cover and refrigerate chutney until cold, at least 1 hour (Can be made up to 2 days ahead. Keep refrigerated).
7. Bring to room temperature before serving.
|
|