Ingrédients pour Rhubarb Raisin Chutney
- 1 cup brown sugar
- Apple Cider Vinegar
- ½ cup water
- Fresh Ginger
- 1 tablespoon lemon zest
- 1 cinnamon stick
- Fresh Rhubarb
- Dark Raisins
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Comment préparer Rhubarb Raisin Chutney
- In a large saucepan, combine 1 cup brown sugar, 1 cup white vinegar, ½ cup water, 1 tablespoon grated fresh ginger, 1 tablespoon lemon zest, and 1 cinnamon stick. Bring to a boil over high heat, stirring until the sugar dissolves completely.
- Reduce heat to low and simmer gently for 5 minutes.
- Add 4 cups chopped rhubarb and 1 cup raisins (or currants).
- Increase heat to medium-high and bring the mixture back to a boil.
- Reduce heat to low and simmer for 15-20 minutes, or until the rhubarb is tender and the chutney has thickened slightly. Stir occasionally to prevent sticking.
- Remove the cinnamon stick. Season generously with salt and freshly ground black pepper to taste.
- Allow to cool completely before serving or storing. Refrigerate in an airtight container for up to 3 days. The flavors will intensify over time!
- Serve warm or at room temperature with your favorite dishes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
201g
Fat
0g
Carbs
19g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Sauces Chutneys Condiments Etc Fruit Easy Beginner Cook Dinner Party Holiday Event Low Fat Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Inexpensive Low In Something Taste Mood Sweet Equipment
