Rhubarb-Chutney
By Yankee Magazine|Mar 24 2003|
Serve this tangy condiment with chicken or turkey. It also complements the flavors of a spicy curry.
Yield
2-1/2 cups
Ingredients
2 cups diced rhubarb (about 3/4 pound untrimmed)
1 tart apple, peeled and chopped
1/2 cup light brown sugar
1/4 cup cider vinegar
1/2 cup raisins
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cumin
Instructions
Combine all the ingredients in a heavy nonaluminum sauce pan. Bring slowly to a boil then reduce the heat and simmer for about 10 minutes, or until the rhubarb and apple are very soft but still hold their shape. Do not allow them to turn into mush. Taste and adjust seasonings. Cool and chill before serving.
Notes
Note: The chutney will keep for a week in the refrigerator. To store for a longer time or to present as a gift, pack chutney into sterilized half-pint canning jars and process in boiling water for 10 minutes to seal.
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