Rhubarb Chutney |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup plus 2 tablespoons sugar | 1/2 cup red wine vinegar | 1-1/2 cinnamon sticks |
| 1-1/2 tablespoons minced fresh ginger | 1-1/2 teaspoons grated orange peel | 1/2 teaspoon (scant) ground cardamom |
| 4-1/2 cups coarsely chopped rhubarb (from 1-3/4 pounds rhubarb) | 3/4 cup dried currants | 4 green onions, chopped |
| 1 | Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. Bring to room temperature before serving. |