RHUBARB CHUTNEY
Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Rhubarb Simmer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.
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Lachhab Hajar
[email protected]This chutney is delicious!
Toni Wilson
[email protected]This chutney is easy to make and it's a great way to use up extra rhubarb. I love the sweet and tangy flavor.
Munesh Kumar
[email protected]I'm not a big fan of rhubarb, but this chutney was surprisingly good. It's sweet and tangy, with a nice spice balance.
Sardar Zulfiqar
[email protected]This is a great recipe for a sweet and tangy chutney. I used it as a glaze for roasted chicken and it was a hit.
Lonely
[email protected]I love this chutney! It's so versatile and I can use it in so many different ways. I especially love it on sandwiches and wraps.
Mdnurnabi Mdnurnabi
[email protected]This chutney is delicious! I used it on grilled chicken and it was a perfect match. The flavors are well-balanced and the texture is just right.
Sophia Elizabeth
[email protected]This chutney is easy to make and it's a great way to use up extra rhubarb. I love the sweet and tangy flavor.
Cj Harris
[email protected]I'm not a big fan of rhubarb, but this chutney was surprisingly good. It's sweet and tangy, with a nice spice balance.
Mizan MAhmud
[email protected]This is a great recipe for a sweet and tangy chutney. I used it as a glaze for roasted chicken and it was a hit.
MUHAMMAD JAMSHAID
[email protected]I love this chutney! It's so versatile and I can use it in so many different ways. I especially love it on sandwiches and wraps.
Anna Broima
[email protected]This chutney is delicious! I used it as a glaze for grilled salmon and it was a perfect match. The flavors are well-balanced and the texture is just right.
Muhammad Shabaz
[email protected]I've made this chutney several times and it's always a hit. It's the perfect balance of sweet and tangy, and it's so easy to make. I love using it as a condiment for grilled meats, fish, and even vegetables.
Juan Cerda
[email protected]This chutney is a great way to add a little something extra to your meals. It's perfect for those who like sweet and tangy flavors. I especially love it on grilled chicken or fish.
Gerald Mutahi
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rhubarb, but I'm so glad I did! The chutney is sweet and tangy with a hint of spice. It's the perfect addition to my summer salads and grilled meats.
Teddy Crystal
[email protected]This chutney is so easy to make and it's absolutely delicious. I love the pop of color it adds to my dishes. It's also a great way to use up extra rhubarb.
Desiboy vroxx
[email protected]I followed the recipe exactly and the chutney turned out beautifully. The flavors are well-balanced and it has a lovely texture. I've already used it to make a few different dishes and it's been a hit every time.
Akash Ray
[email protected]This rhubarb chutney is a delicious and versatile condiment that can be used to add a sweet and tangy flavor to a variety of dishes. I love the combination of sweet rhubarb, tart vinegar, and warm spices. It's perfect for serving with grilled meats,