Tangy Rhubarb Chutney

(from queenofkats’s recipe box)

Source: Taste of Home recipe

Ingredients

  • 3 c chopped fresh or frozen rhubarb
  • 1 c packed brown sugar
  • 1 c white balsamic vinegar
  • 1 c finely chopped onion
  • 3/4 c golden raisins
  • 1 Tbsp worcestershire sauce
  • 2 tsp minced fresh gingerroot
  • 1 tsp salt
  • 3/4 tsp curry powder
  • 1/4 tsp ground nutmeg
  • 2 medium pears, peeled and diced
  • 2 Tbsp minced fresh mint

Directions

  1. In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, worcestershire sauce, ginger, salt, curry and nutmeg

  2. Cook and stir until mixture comes to a boil

  3. Reduce heat; simmer, uncovered, for 25-30 min or until rhubarb is tender, stirring occasionally

  4. Add pears

  5. Simmer, uncovered 10-15 min longer until pears are tender

  6. Cool to room temperature

  7. Stir in mint

  8. Transfer to a bowl

  9. Cover and refrigerate for at least 6 hrs before serving

  10. Can be stored in the refrigerator for up to 1 week

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