Rhubarb Chutney

This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

  • Yield: Makes 1 1/2 cups
Rhubarb Chutney

Source: Martha Stewart Living, May 2010

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup golden raisins, coarsely chopped
  • 1/2 cup sugar
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Directions

  1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

  2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Cook's Notes

Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar.

Reviews

Be the first to comment!