Gingered Rhubarb Chutney
photo by flower7
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
2 cups
- Serves:
- 16
ingredients
- 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)
directions
- 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.
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Reviews
-
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
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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!
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)