Rhubarb and dried cherry chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh rhubarb; both ends trimmed, |
| ; peeled and cut into | ||
| ; 1/2-inch pieces | ||
| 3 | tablespoons | Sugar |
| ½ | cup | Honey |
| ½ | cup | Dried cherries |
| 5 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Red wine |
| 2 | teaspoons | Mustard seeds |
| 2 | teaspoons | Kosher salt |
| 1 | pinch | Cinnamon; allspice, cayenne |
| ½ | cup | Minced red onion |
| ¾ | cup | 1/2 inch slices of celery |
| 2 | teaspoons | Orange zest |
| 1 | tablespoon | Minced jalapeno pepper; (no seeds) |
| 2 | teaspoons | Lime juice |
Directions
Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
Let the rhubarb macerate and drain for ½ hour.
In a 10-inch skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender, but still have some texture to it.
Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve either at room temperature or chilled.
Yield: 4 cups
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9269 - MICHAEL ROMANO Converted by MM_Buster v2.0l.