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Gingered Rhubarb Chutney
At a Glance
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 45 min
- Servings
- 2.00 cups, serving(s)
Categories
- Condiment
Cuisine
- Global
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Gingered Rhubarb Chutney brings together 1 cup packed brown sugar, 3 cups finely chopped rhubarb (about 1 pound), 1 cup finely chopped onion in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 2 servings.
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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)
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Instructions
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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