Hot and Spicy Rhubarb Chutney
- Vegan
- Lactose free
- Peanut free
- Vegetarian
It's rhubarb season again. After enjoying a few preserves and compotes, there's the annual dilemma of what to do with all the rest. Try this sweet-and-sour chutney, which goes particularly well with grilled chicken or pork.
Ingredients
- 2-1/2 cups (625 mL) chopped fresh rhubarb (or 1 bag/300 g frozen sliced rhubarb, thawed and drained)
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup (60 mL) dried currants
- 1/4 cup (60 mL) granulated sugar
- 1 tbsp (15 mL) minced gingerroot
- 1 tbsp (15 mL) malt or cider vinegar
- 2 tsp (10 mL) coriander seeds, lightly crushed
- 1 tsp (5 mL) mustard seeds
- 1/2 tsp (2 mL) hot pepper flakes
- 1/2 tsp (2 mL) ground turmeric
- 1 cinnamon stick
Preparation
In large saucepan, bring rhubarb, onion, garlic, currants, sugar, ginger, vinegar, coriander, mustard seeds, hot pepper flakes, turmeric, cinnamon stick and 1/3 cup (75 mL) water to boil.
Reduce heat and simmer until rhubarb has disintegrated and onion is soft, about 20 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...