Rhubarb Cherry And Golden Raisin Chutney
From ecoveg 16 years ago
- 42 minutes to make
- Serves 1
DO AHEAD Chutney can be made 1 week ahead. But keep chilled
Ingredients
- 1/2 cup golden raisins shopping list
- 1/4 cup dried tart cherries shopping list
- 1/4 cup brandy shopping list
- 1/4 teaspoon mustard seeds shopping list
- 1/4 teaspoon aniseed shopping list
- 1 cup chopped rhubarb shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons fresh lime juice shopping list
How to make it
- Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes.
- Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes.
- Add toasted seeds to dried fruit mixture.
- Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes.
- Add rhubarb, sugar, and lime juice.
- Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes.
- Season to taste with salt and pepper.
- Transfer chutney to bowl; cover and chill.
- DO AHEAD Chutney can be made 1 week ahead. Keep chilled.
People Who Like This Dish 4
- jo_jo_ba Oshawa, CA
- kamikatze Munich, DE
- shawdowsmom Fennville, MI
- sxrxrr Moonglow, Bermuda, BM
- ecoveg Montreal, CA
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The Rating
Reviewed by 1 people-
Used apple juice instead of the brandy as I don't drink but yum!!
jo_jo_ba
in Oshawa loved it
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" It was excellent "