Cranberry Rhubarb Chutney V 2.1
condiment, fruits, indian
1 lb rhubarb [or
2 medium apples; pared, chopped]
1 cup cranberries
1 tablespoon lemon juice
2 teaspoon grated fresh ginger
2 garlic cloves; minced
2 jalapeno peppers; seeds and veins removed [
1/4 teaspoon cayenne]
1 teaspoon paprika
1 tablespoon black mustard seeds [or
1 tablespoon dijon mustard]
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 dash ground cloves
1 cup brown sugar
1 1/2 cup vinegar; white [or cider]
1 teaspoon cornstarch
Chop the rhubarb into pieces 1/2 inch thick. If the stalks are wide, cut them in half lengthwise first.
Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer, stirring often, until the rhubarb is broken down and the cranberry skins have popped, about 8-10 minutes. When the cranberries pop the sauce should thicken but add a little corn starch if necessary. Store refrigerated in a glass jar.
This is a work in progress. Comments welcomed. Jim Weller From: Jim Weller Date: 08 Feb 97 Cooking Ä
Yield: 2 cups