Thursday, August 10, 2017

Rhubarb Chutney

Rhubarb Chutney
(4 cups)


3 cups Rhubarb, chopped
1 cup Brown Sugar, packed
1 cup White Balsamic Vinegar
1 cup Yellow Onion, finely diced
¾ cup Golden Raisins
1 tbsp. Worcestershire Sauce
2 tsp. Fresh Gingerroot, minced
1 tsp. Salt
¾ tsp. Curry Powder
¼ tsp. Ground Nutmeg
2 medium Pears, peeled and diced
2 tbsp. Fresh Mint, minced


In a large saucepan, combine rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat and simmer uncovered for 25-30 minutes or until rhubarb is tender.  Stir occasionally.  Add pears and simmer uncovered for 10-15 minutes longer or until pears are tender.  Cool to room temperature and then stir in the mint.  Transfer to a sealable container and refrigerate at least 6 hours before serving.  Store up to a week in refrigerator.

Note:               It is always best to use fresh but frozen works too.

Note:               If you won’t use this much in a week, make a half recipe.

Ideas for Future Efforts

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