Orange juice and zest brighten the rich spices of this rhubarb chutney. We let most of the rhubarb disintegrate entirely, with a little bit of fresh rhubarb added toward the end of the cooking time for a firm bite and pucker. Rhubarb chutney is lovely with roast chicken, pork, and fish.
Please ignore the 1-star review! The recipe clearly states to use 1 cup of sugar and to add it along with the onions and liquids.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Makes 4 servings
Ingredients:
- 1 Tbsp. butter
- 4 sticks cinnamon
- 1 tsp. cumin seeds
- 1/2 tsp. black peppercorns
- 1/4 tsp. whole cloves
- 1 cup sugar
- 1 red onion, coarsely chopped
- 1/2 cup orange juice (from 2 oranges)
- 1/3 cup raisins
- 1/4 cup cider vinegar
- 1/4 cup honey
- 2 Tbsp. finely shredded fresh ginger
- 2 tsp. salt
- 4 cups rhubarb, cut into 3/4-inch slices, divided
- 1 tsp. freshly grated orange zest
Preparation:
- In a large nonreactive pot, heat the butter over medium-high heat. Add the cinnamon, cumin, peppercorns, and cloves. Cook, stirring, until fragrant, about 30 seconds.
- Add the sugar, onion, orange juice, raisins, vinegar, honey, ginger, salt, and 3 cups of the rhubarb. Cover and simmer, stirring occasionally, until the rhubarb disintegrates and the entire mixture thickens, about half an hour.
- Add the remaining 1 cup of rhubarb and cook until tender, about 5 minutes. Stir in the orange zest and remove the pot from the heat. Let cool to room temperature before serving. This chutney can also be covered and chilled and kept for up to a week (the flavors blend and meld even more as it sits) - just let it come up to room temperature when you serve it.
