CLASSES

Rhubarb-Ginger Chutney

This seasonal fruit-forward chutney is delicious with either chicken or pork.

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Yield: 1 1/2 cups

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Active Time: 15 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

2 tablespoons butter

1/2 red onion, medium dice

2 teaspoons ginger, freshly grated

1 clove garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon red pepper flakes

3 tablespoons apple cider vinegar

1/3 to 1/2 cup brown sugar

2 cups rhubarb, cut into 1/2 inch pieces

1/4 cup golden raisins

Salt and pepper to taste

Heat a sauté pan over medium heat and add the butter.
Gently sauté the onion until tender, about 3 minutes. Add the ginger, garlic, cumin, cinnamon, cloves and pepper flakes. Cook until the spices are fragrant, about 1 minute.
Deglaze the pan with the cider vinegar.
Stir in the sugar, rhubarb and raisins and bring to a boil. Reduce the heat to a simmer and cook until the rhubarb is tender and the sauce is thickened, 8 to 10 minutes.
Season with salt and pepper to taste. Allow to cool slightly.