Prep 10 mins
Cook 35 mins
Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.
- 1 cup packed brown sugar
- 3 cups finely chopped rhubarb (about 1 pound)
- 1 cup finely chopped onion
- 1⁄2 cup cider vinegar
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup dried currant
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cardamom (optional)
- 1⁄2 jalapeno pepper, minced (we will use way more)
- Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
- Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
- Will keep well in refigerator for weeks, or freeze remainder.
It is rhubarb season and I had some leftover from my garden, so I thought I would make up this chutney. It has a good blend of sweet, tartness and kick from the ginger/jalapeno. I process this chutney into 6 half pint jars and give them away as gifts. I would do this recipe again. Thanks for the contribution
My only problem with this recipe was that I had to cook for twice as long as the recipe specified in order to get to a consistency I'm used to for a chutney. I used a whole jalapeno but removed most of the seeds. Otherwise I followed the recipe exactly (I did use the optional cardamom). The long cook time was definitely worth it though as the flavor is quite good! I might reduce the amount of balsamic next time but otherwise it's good as-is. Oh, this also yielded closer to 3.5 cups rather than two. I mixed some of this with cream cheese and used it with some ham to make a sandwich; the rest will probably be frozen until I figure out what to use it for LOL Thanks for the recipe!