Cookbook:Rhubarb Apricot Chutney
I love chutney; it's sweet and tart and a little bit spicy, a perfect accompaniment to roast chicken, grilled fish or pork, and a condiment for Indian curries.
- 2 cups diced rhubarb (2 large stalks)
- 2 cups dried apricot halves, diced
- 1 small red onion, minced
- 1 cup honey
- 1 cup golden raisins
- 2 cups cider vinegar
- Zest and juice of 1 large lemon
- 1 Tbsp minced fresh ginger root
- 1/2 tsp ground cloves
- 1 tsp allspice
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
In a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat, cover, and simmer 30 minutes, stirring occasionally, until it is thick but still has a
small amount of liquid (it will thicken as it cools). Serve warm or cold.
Store in a glass jar in the refrigerator (if using a canning jar, replace the metal lid with a plastic one, so the acid in the chutney won't corrode the lid), for 2-3
Adapted from Magic Spices: 200 healthy recipes featuring 30 common spices, by Donna L. Weihofen.