Rhubarb Chutney
Posted April 13, 2007 – 9:17 pm in: Condiments
1 c. onion, finely diced
1 T. oil
4 c diced rhubarb
2 c diced fruit (peaches, plums, pears, apple)
1 c. balsamic vinegar
1/2 c. pure maple syrup
1/3 t. nutmeg
1/2 t. thyme
1/4 t ground cloves
1/4 t. cayenne pepper (optional)
1/2 t. cumin
1/4 t. allspice
1/2 t. cinnamon
1 T. hot sauce
1 T. Worcestershire sauce
salt/pepper
In a large heavy bottom saucepan, caramelize the onion over medium low heat. Be careful not to burn them as they are quite small pieces of onion. Meanwhile cut the rhubarb into 1/4-inch slices. Once the onions are caramelized, add the rhubarb and coat with the onions and cook for about 2 minutes just until the rhubarb begin to loose its juice. Then add the reaming ingredients all at once, turn the heat to medium low-low and cook 1 hour or until most of the liquid has evaporated. The chutney is quite chunky, and may be pureed if you like for a more elegant presentation.
This chutney goes well with pork, chicken or as an alternative for the cranberry sauce.
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