directions
-
1
Place the sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper flakes in a 4-quart saucepan and bring to a boil over medium heat
-
2
Add rhubarb, red onion and raisins
-
3
Increase the heat to medium high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes
-
4
Cool to room temperature
-
5
Refrigerate 1 day before using. Yield: 3 cups SUGGESTED USE: This tart-sweet chutney works really well with pork tenderloin coated in the Tropical Sweet Spice Rub (page 131).
Rhubarb Chutney
ingredients
- 3/4 cup sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 pounds rhubarb, cut into 1/2 inch cubes
- 1/2 cup chopped red onion
- 1/3 cup golden raisins