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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead. Ingredients:
1 1/2 cups brown sugar |
2/3 cup apple cider vinegar |
1/4 cup water |
2 tablespoons minced fresh ginger |
3 teaspoons lemon zest |
1 large cinnamon stick |
4 cups fresh rhubarb, cut into about 1/2-inch pieces |
1 1/2 cups dark raisins or 1 1/2 cups currants |
Directions:
1. In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
2. Reduce heat to low; simmer for 5 minutes.
3. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
4. Season with salt and pepper.
5. Serve warm or cover and refrigerate.
6. Rewarm slightly before using.
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