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Recipe

Rhubarb Chutney

Scott Phillips

Yield: Yields about 2-1/2 cups

This savory chutney showcases rhubarb’s natural acidity. A great accompaniment to a pork roast, chicken, or oily fish like salmon, it works equally well on a cheese board.

Ingredients

  • 1/3 cup cider vinegar
  • 2 bay leaves
  • 1-1/2 tsp. coriander seeds, lightly crushed
  • 1 tsp. fennel seeds, lightly crushed
  • 1 cinnamon stick
  • Kosher salt
  • 3 Tbs. canola or other neutral-flavored oil
  • 3 large shallots, halved lengthwise and thinly sliced crosswise (1 heaping cup)
  • 1 Tbs. yellow mustard seeds
  • 1/4 tsp. crushed red pepper flakes
  • 2/3 cup mild honey
  • 3/4 lb. rhubarb, trimmed and cut into 1/2-inch pieces (about 2-1/2 cups)
  • 1/2 cup golden raisins
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 115
      Carbohydrates (g): 27
      Fiber (g): 1
      Protein (g): 1

Preparation

  • In a 3-quart pot, combine the vinegar, bay leaves, coriander seeds, fennel seeds, cinnamon, and 1 tsp. salt; bring to a simmer over medium-high heat. Remove from the heat, cover the pot, and let sit for 15 minutes for the flavors to develop.
  • Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the shallots, mustard seeds, and red pepper flakes and cook, stirring, until softened, about 5 minutes.
  • Stir the shallot mixture and the honey into the vinegar and bring to a simmer. Cover and simmer for about 5 minutes to combine the flavors. Remove the bay leaves and cinnamon stick. Add the rhubarb and raisins and stir to combine. Cover and cook over low heat, without stirring, until the rhubarb is tender and starting to fall apart, about 10 minutes. Season to taste with salt and black pepper. Transfer to a serving dish and cool to room temperature. The chutney will keep, covered and refrigerated, for 2 weeks. Serve cool or at room temperature.

Reviews

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Reviews

  • RobertGarfinkle | 06/10/2017

    I really liked this recipe. It's the only thing I've found for using rhubarb in a savory dish or application. I used half the oil it called for but otherwise thought it was delicious.

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