Friday, May 5, 2017

Rhubarb Chutney - Weekend recipe

This is an awesome sauce over a grilled salmon or chicken fillet.

3 cups fresh or frozen rhubarb
1 cup packed brown sugar
1 cup white balsamic vinegar
1 cup finely chopped onion
¾ cup golden raisins

1 Tbls. Worcestershire sauce
2 tsp minced fresh gingerroot
1 tsp salt
¾ tsp curry powder
¼ tsp ground nutmeg
2 medium pears, peeled and diced
2 Tbls. minced fresh mint

In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat, simmer uncovered for 25 to 30 minutes or until rhubarb is tender, stirring occasionally.  Add pears, simmer uncovered 10 to 15 minutes longer or until pears are tender.  Cool to room temperature.  Stir in mint.  Transfer to a bowl.  Cover and refrigerate for at least 6 hours before serving.  May be stored in the refrigerator up to 1 week.  Makes 4 cups.

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