Recipes for the Basics: Recipe for Rhubarb-Ginger Chutney

Recipe from inmamaskitchen.com

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Rhubarb-Ginger Chutney

This rhubarb chutney is easy to make—there isn’t even a test to see if it’s jelled, it is simply cooked until the rhubarb falls apart, which takes somewhere in the 12- to 15-minute range. Likewise, this may be jarred up and the lids sealed for longer-term storage. It would be wonderful with nearly any cut of pork, and grilled chicken of any type would also benefit from its inclusion at your dinner table.

3 cups chopped rhubarb (4 to 5 stalks, cut into 1/4-inch slices)
1 medium Vidalia or other sweet onion, coarsely chopped
1/2 cup raisins
2 tablespoons freshly grated ginger, from approximately 1 ounce of ginger root
1/2 cup sugar

Method

1 Combine the rhubarb, onion, raisins, ginger, and sugar in a large saucepan or stockpot. Let sit for 15 minutes until the rhubarb releases its liquid. Cook over medium heat until the rhubarb becomes mush (desirable in this case) and the onions are softened, 12 to 15 minutes.

2 Transfer to sterilized jars, cover with sterilized lids, and process in a hot water bath for 10 minutes. Allow the jars to cool, and store them in a cool, dark spot for future use, but no more than a year into the future, and then, to be a bit redundant, refrigerate it after opening and use it within a month. The chutney will thicken as it cools.

Makes approximately 3 cups

Reprinted with permission from Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget by ©Amy McCoy, published by Andrews McMeel Publishing      click for book review

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