Rhubarb mint chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | small | Onion; minced |
| 3 | cups | Rhubarb; chopped |
| ⅔ | cup | Granulated sugar |
| ¼ | cup | Lemon juice; fresh |
| 1 | teaspoon | Mint |
| ½ | teaspoon | Lemon zest; grated |
Directions
Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, mint and lemon zest. Bring to boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper.
Chutney can be prepared, cooled, covered and refrigetated for up to 2 days. Serve with lamb