Rhubarb-Raisin Chutney

Kittencalskitchen's Note:

This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 9

• 1 1/2 cups brown sugar
• 2/3 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons minced fresh ginger
• 3 teaspoons lemon zest
• 1 large cinnamon stick
• 4 cups fresh rhubarb, cut into about 1/2-inch pieces
• 1 1/2 cups dark raisins or 1 1/2 cups currants

Directions:

1. In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
2. Reduce heat to low; simmer for 5 minutes.
3. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
4. Season with salt and pepper.
5. Serve warm or cover and refrigerate.
6. Rewarm slightly before using.

Reviews

[Studentchef]

This was nice and sweet. The raisins and rhubarb went really nice together. I used ground ginger instead of the fresh ginger, and ground cinnamon instead of the stick, because I already had it on hand.

[justcallmetoni]

This was amazingly good. I made the mistake of cutting the recipe in half and what I made barely made it to the table as I sat there eating it over the stove by the spoonful. My only change might be to add a little more rhubarb just cause I love it so. Thanks Kitz.