HOMEMADE RHUBARB CHUTNEY
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
- Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. Serve with ham or pork and cornichons.
Nutrition Facts : Calories 267 g, Fat 7 g, Fiber 3 g, Protein 2 g
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[email protected]This chutney is absolutely delicious! I'm so glad I found this recipe.
Zakiyudin Sharaf
[email protected]I'm not sure what went wrong, but my chutney turned out really bitter. I think I might have used too much ginger.
Mohiudding Sarket
[email protected]I made this chutney for my book club and everyone loved it! It was the perfect addition to our cheese plate.
Mehtab Muhammad
[email protected]This chutney is a little too spicy for me, but I think it would be perfect for people who like their food with a kick.
Al Fearn
[email protected]I'm having a dinner party next week and I'm thinking of serving this chutney with cheese and crackers. Do you think it would be a good pairing?
Md nayeb Khan
[email protected]I've been wanting to try making my own chutney for a while now, and this recipe looks like a great place to start.
FEARED WOLVES TV
[email protected]I'm not a big fan of cooking, but this recipe seems easy enough even for me to try. I'm excited to see how it turns out!
Tsengeg Otgon
[email protected]This chutney sounds delicious, but I'm not sure I have all of the ingredients. I'll have to see what I can substitute.
Nihal Mahay
[email protected]I'm always looking for new and interesting chutney recipes, and this one definitely fits the bill. I can't wait to try it!
Ashok Rajak
[email protected]This is the best rhubarb chutney I've ever had! It's the perfect balance of sweet, tart, and savory.
laura parker
[email protected]I've made this chutney several times and it always comes out perfectly. I love the way the flavors develop over time.
Farabi Yt
[email protected]I followed the recipe exactly and my chutney turned out a little too runny. I'm not sure what I did wrong.
SOHAIB Prince
[email protected]This chutney is a little tart for my taste, but I think it would be perfect served with a rich, fatty dish like pork tenderloin.
Rabindra Paswan
[email protected]I'm not a big fan of rhubarb, but I was pleasantly surprised by how much I enjoyed this chutney. It's definitely a keeper!
Guroosahb guroosahb
[email protected]This chutney is a great way to use up extra rhubarb. I had a bumper crop this year and I'm so glad I found this recipe.
Christine Elsa Lao
[email protected]I've been making this chutney for years and it's always a hit. It's so easy to make and it keeps well in the refrigerator.
Chuks Emmanuel
[email protected]I made this chutney for my family and they all loved it! It has a perfect balance of sweet and tart flavors.
MC TOOTHPICK EMPIRE
[email protected]This rhubarb chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. I especially love it paired with roasted meats or grilled fish.