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Serve chutney as a condiment for pates or roast meats such as pork.

Martha Stewart Living, May 2001

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Yield:
Makes 2 1/2 cups
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Ingredients

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Directions

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  • Combine onion, raisins, ginger, orange zest, wine, vinegar, and brown sugar in a saucepan; bring to a simmer over medium heat.

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  • 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 Notes

Chutney will last several days refrigerated in an airtight container.

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