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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This sharp, spicy-sweet chutney is good with duck, lamb, and pork—rich meats complemented by the punch of a sour, fruity condiment. You can also serve atop vegetable curry or with cream cheese and crackers as an appetizer. If you prefer a milder chutney, remove the seeds from the jalapeño. 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 currants |
1 tablespoon minced peeled fresh ginger |
1 teaspoon paprika |
1/2 teaspoon salt |
1/8 teaspoon ground cardamom (optional) |
1/2 jalapeño pepper, minced |
Directions:
1. 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.
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