Rhubarb Chutney
By (Published: )
Prep Time Cooking Time Servings
1 person
Ingredients:
  • 1 1/4 pounds rhubarb
  • 1/2 cup firmly packed lbrown sugar
  • 1/4 cup apple-cider vinegar
  • 1/4 cup chopped onion
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/3 cup dried apricots, chopped
  • 1/3 cup dried cherries
  • 2 tablespoons chopped fresh cilantro leaves

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Directions:

1)Wash rhubarb stalks, chop coarsely, and set aside.
2)In a 4-quart saucepan, combine brown sugar, vinegar, onion, coriander, ginger, mustard, and salt.
3)Bring to a boil. Cook over high heat, uncovered, 3 minutes, stirring constantly.
4)Stir in rhubarb, apricots, and cherries; reduce heat to medium-low and let simmer until rhubarb is just tender but not broken up - 10 to 15 minutes.
5)Remove from heat, stir in cilantro, and let cool 10 minutes. Refrigerate until ready to use.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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