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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Chutney Recipe

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This recipe for Rhubarb Chutney is from A Small Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup packed, brown sugar
¾ cup cider vinegar
1½ tsp. ground ginger
½ tsp. each: salt, allspice, cinnamon
¼ tsp. each: ground cloves, cayenne, pepper
3 cups rhubarb cut in 1" pieces
1 jalapeno or other chile pepper, minced
1 tbsp. each: minced fresh ginger and garlic
½ cup chopped onion
½ cup golden raisins
Directions:
Directions:
In heavy saucepan, combine sugar, vinegar, ground ginger, salt, allspice, cinnamon, cloves, cayenne and pepper. Bring to a boil, stirring to dissolve sugar. Add rhubarb, jalapeno, fresh ginger, garlic, onion and raisins. Return to boil, reduce heat and simmer, uncovered and stirring often, for about 1 hour or until thick.
This will last in fridge for about a week or place in small mason jars. Makes about 2 cups.
Personal Notes:
Personal Notes:
This is delicious when spread over cream cheese on crackers as an appetizer and is also good over ice cream.

 

 

 

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