Rhubarb Mint Chutney
condiment, indian, preserving, sauce
1 tablespoon butter
1 small onion; minced
3 cup rhubarb; chopped
2/3 cup granulated sugar
1/4 cup lemon juice; fresh
1 teaspoon mint
1/2 teaspoon lemon zest; grated
Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, mint and lemon zest. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. Chutney can be prepared, cooled, covered and refrigetated for up to 2 days. Serve with lamb
Yield: 1 servings