Rhubarb, Cherry, And Golden Raisin Chutney
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
54
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Golden Raisins1 cup
Dried Tart Cherries1 cup
Brandy1 tsp
Mustard Seed1 tsp
Aniseed1 cup
Rhubarb (chopped)1 cup
Sugar2 tbsps
Lime Juice (fresh)Directions:
1
Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes
2
Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes
3
Add toasted seeds to dried fruit mixture
4
Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes
5
Add rhubarb, sugar, and lime juice
6
Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes
7
Season to taste with salt and pepper
8
Transfer chutney to bowl; cover and chill
9
DO AHEAD Chutney can be made 1 week ahead
10
Keep chilled
11
Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes
12
Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes
13
Add toasted seeds to dried fruit mixture
14
Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes
15
Add rhubarb, sugar, and lime juice
16
Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes
17
Season to taste with salt and pepper
18
Transfer chutney to bowl; cover and chill
19
DO AHEAD Chutney can be made 1 week ahead
20
Keep chilled