Rhubarb Chutney

[Guest guest]

This looks detailed but it makes up fast and it's

worth the effort. Good spooned over grilled

tofu steaks or rice.

 

Rhubarb Chutney

 

3/4 c. sugar

1/2 c. white wine vinegar

1/2 c. cider vinegar

1 1/2 garlic cloves, sliced

1 1/2 tsp. chopped, peeled fresh ginger

1/2 tsp. coarse salt or celtic salt

1/8 tsp. freshly ground pepper

1/8 tsp. ground allspice

1/8 tsp. ground coriander

Pinch of cinnamon

Pinch of ground cloves

1/4 c. golden raisins

3/4 lb. fresh rhubarb or thawed frozen, cut into 1/2

inch dice

2/3 c. diced peaches

1 c. sliced strawberries

1/4 c. minced red onion

1/2 serrano chili, minced

1 1/2 tsp. coarse-grained mustard

 

Combine sugar and vinegars in heavy medium saucepan

over low heat. Bring to boil, stirring until sugar

dissolves. Add garlic, ginger, salt, pepper, allspice,

coriander, cinnamon, and cloves; stir to combine. Add

raisins and simmer 2 minutes. Add rhubarb and peaches

and continue simmering until fruit is tender, about 3

minutes. Using slotted spoon, transfer fruit to sieve

set in large bowl.

Add juices accumulated in bowl to sugar mixture in

saucepan. Simmer until reduced to heavy syrup, about 8

minutes. Add strawberries, onion, chili, and mustard;

stir to combine. Remove saucepan from heat. Return

rhubarb mixture to saucepan and stir to combine. Cool.

Serve chutney at room temperature. Makes about 2 cups.