Total Time
25mins
Prep 15 mins
Cook 10 mins

One of my adopted recipes. Would be a wonderful accompaniment to ham and pork for the holidays or everyday!

Ingredients Nutrition

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.