Whole Rhubarb Chutney
We Also Love
- Comments()
Martha Stewart Living, May 2001
- Yield Makes 2 1/2 cups
Add to Shopping List
Ingredients
- 1/2 red onion, cut into 1/4-inch-thick rounds
- 1/4 cup golden raisins
- 1 teaspoon freshly grated ginger
- Zest of 1 orange
- 1/2 cup white wine
- 1/4 cup white-wine vinegar
- 1 cup packed light-brown sugar
- 1 pound trimmed rhubarb, cut into 6-inch lengths
- 2 celery, cut into 6-inch lengths
Directions
-
Combine onion, raisins, ginger, orange zest, wine, vinegar, and brown sugar in a saucepan; bring to a simmer over medium heat.
-
Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.
-
Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed.
Cook's Note
Chutney will last several days refrigerated in an airtight container.
Be the first to write a review.