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.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- 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.
- 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.
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jaz criollos
[email protected]This chutney is a delicious and easy way to add a touch of sweetness and spice to your meals.
Ruhan Gaming
[email protected]I followed the recipe exactly and the chutney turned out great! I love the combination of rhubarb and spices.
Temi OvO
[email protected]This chutney is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Ginger Boi
[email protected]I've been looking for a good rhubarb chutney recipe. This one looks perfect!
New Funny
[email protected]This chutney is a great way to use up extra rhubarb. It's also a delicious and versatile condiment. I love it on sandwiches, salads, and even grilled chicken.
Ashley Friley
[email protected]I'm not a big fan of rhubarb, but this chutney is amazing! The sweetness of the rhubarb is perfectly balanced by the tartness of the vinegar and the spices. I could eat it by the spoonful.
Sushil Sewang
[email protected]This is one of my favorite chutney recipes. It's so easy to make and it always turns out delicious.
estee de waal
[email protected]I made this chutney last week and it was a huge hit at my party. Everyone loved the unique flavor. I'll definitely be making it again.
Jinna Oksman
[email protected]This chutney sounds delicious! I can't wait to try it.
Jeyraj Mall
[email protected]I've never tried rhubarb chutney before, but this recipe has me intrigued. I love the idea of using ginger and cardamom. I'll definitely be giving this a try.
Md Mijanur Rahman. Roll - 28
[email protected]Yum!
Tb RANI
[email protected]This chutney is the perfect balance of sweet and sour. I love the way the rhubarb pairs with the spices. It's a great way to use up extra rhubarb from the garden.
robert marie
[email protected]I love the vibrant color of this chutney! It's such a beautiful addition to any cheeseboard or charcuterie platter.
Ki Kori Tv
[email protected]This rhubarb chutney is a delightful blend of sweet and tangy flavors. The addition of ginger and cardamom gives it a unique and aromatic twist. I served it with grilled chicken and it was a hit!