Rhubarb + Dried Cherry Chutney
Source of Recipe
from aboutcom
Rhubarb + Dried Cherry Chutney
4 cups (2 lbs) fresh rhubarb, 1/2 inch pieces
3 Tbs. sugar
1/2 cup honey
1/2 cup dried cherries
5 Tbs. red wine vinegar
3 Tbs. red wine
2 tsp. mustard seeds
1/2 tsp. kosher salt
Pinch each of cinnamon, allspice, and cayenne
1/2 cup minced red onion
3/4 cup 1/2-inch slices of celery
2 tsp. grated orange zest
1 Tbs. minced jalapeno pepper (no seeds)
2 tsp. lime juice
Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let
stand and drain for 30 minutes.
In a 10-inch skillet, cook the honey, cherries, vinegar, wine, mustard
seeds, salt, and spices over medium heat until syrupy.
Stir in the onion and celery and cook for 2 minutes to soften. Add the
rhubarb and cook over medium heat for 10 minutes, stirring occasionally to
cook evenly. Avoid overcooking the rhubarb. When done, it should be tender
but still have some texture to it.
Add the orange zest and jalapeno pepper and cook for 1 minute longer. Stir
in the lime juice, remove from the pan, and let cool. Serve at room
temperature or chilled.
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