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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My mother-in-law shared with me a great chutney recipe that I experiment with by changing the fruits. This version is a bit different, but I love the pear, onion and rhubarb combination. The longer it sets, the better it tastes! âBarbara Estabrook, Rhinelander, Wisconsin Ingredients:
3 cups chopped fresh or frozen rhubarb |
1 cup packed brown sugar |
1 cup white balsamic vinegar |
1 cup finely chopped onion |
3/4 cup golden raisins |
1 tablespoon worcestershire sauce |
2 teaspoons minced fresh gingerroot |
1 teaspoon salt |
3/4 teaspoon curry powder |
1/4 teaspoon ground nutmeg |
2 medium pears, peeled and diced |
2 tablespoons minced fresh mint |
Directions:
1. In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until rhubarb is tender, stirring occasionally.
2. Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint. Transfer to a large bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week. Yield: 4 cups.
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