Christine in Cali wrote:
I make rhubarb chutney.
Do tell? Recipe?
Sure...this is what I did last year (below). But, I am going to revise it this year and substitute some chopped, crystallized (candied) ginger for the fresh ginger and dried cranberries. Also, I am going to add some diced, unpeeled pears for some added texture, as the rhubarb tends to get mushy.
2/3 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped sweet onion
1/3 cup dried, sweetened cranberries (Craisins) (about 2 ounces)
Combine first 7 ingredients in heavy large pot. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cranberries. Bring to a boil, reduce heat and simmer (uncovered) until mixture thickens slightly. Cool completely. Place in sterilized jars and keep in refrigerator.