Rhubarb Chutney

Rhubarb Chutney

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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Try this gently spicy chutney alongside roasted or grilled meats, or with a cheese plate.

  • 3 Tablespoons Apple Cider Vinegar
  • 1/4 Cup Water
  • 1/2 Cup Packed Light Brown Sugar
  • 1 Small Cinnamon Stick
  • 1/2 Small Dried Red Chile (Broken Into Pieces)
  • 1/2 Teaspoon Yellow Mustard Seeds
  • Zest Of 2 Limes
  • 1/8 Teaspoon Kosher Salt
  • 2 Cups Rhubarb (Cut Into 1/2 Inch Chucks)
  • 1 Teaspoon Dry Mustard
  • 1/8 Teaspoon Freshly Ground Pepper
  1. In medium-size saucepan, combine 1/4 cup water, vinegar, brown sugar, cinnamon stick, chile, mustard seeds, lime zest, and kosher salt. Bring to simmer over a medium-high heat for 5 minutes. Add 1 cup rhubarb. Reduce heat to medium and cook 10 minutes until fruit begins to break down. Stir in remaining 1 cup rhubarb and cook another 5 minutes. You will want rhubarb to be a bit chunky.
  2. Remove from heat. Stir in dry mustard and pepper. Remove cinnamon and let cool 10 minutes. Transfer to jar with lid. Place in refrigerator until ready to use.
  3. Makes 1 Cup
  4. Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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