Blackberry-Rhubarb Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This spiced chutney is great as a condiment to roasts and sautés, but don't stop there. For an aromatic side dish, stir a couple of tablespoons into any cooked whole grain, such as brown rice, spelt, or barley. Or use a little to spice up homemade chicken salad. For the best taste, use fresh blackberries; fresh rhubarb can be hard to find, so use frozen. Ingredients:
1 cup granulated sugar |
1 cup packed dark brown sugar |
4 cups fresh blackberries |
2 cups thinly sliced frozen rhubarb, thawed |
2 cups thinly sliced celery |
1 cup chopped red onion |
3/4 cup dry red wine |
1/4 cup red wine vinegar |
1 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
2 garlic cloves, minced |
Directions:
1. Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat, and simmer, uncovered, for 1 hour or until thick, stirring frequently. Cool, and pour into airtight containers.
2. Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.
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