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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. Ingredients:
3/4 cup sugar |
1/3 cup cider vinegar |
1 tablespoon minced garlic |
1 teaspoon ground cumin |
3/4 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 to 1/2 teaspoon ground cloves |
1/4 teaspoon crushed red pepper flakes |
4 cups coarsely chopped fresh or frozen rhubarb, thawed |
1/2 cup chopped red onion |
1/3 cup golden raisins |
1 teaspoon red food coloring, optional |
Directions:
1. In a large saucepan, combine the sugar, vinegar, garlic, cumin, ginger, cinnamon, cloves and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved.
2. Add the rhubarb, onion and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Stir in food coloring if desired. Cool completely. Store in the refrigerator. Yield: about 3 cups.
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