Rhubarb Ginger Chutney |
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| Ingredients: | ||||||||||||||||||||||||||
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¼ cup honey 2 tablespoons balsamic vinegar 2 tablespoons orange juice 2 cups diced fresh rhubarb ½ cup dried currants 1 tablespoon minced seeded jalapeño pepper 1 teaspoon minced peeled fresh ginger ¼ cup minced fresh or 1 teaspoon dried mint ¼ teaspoon ground cinnamon |
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| Preparation: | ||||||||||||||||||||||||||
| Combine first 3 ingredients in a medium saucepan. Stir well. Cook over medium heat 4 minutes. Add rhubarb, currants, jalapeño pepper and ginger. Cook over medium low heat 5 minutes, until rhubarb is tender, stirring occasionally. Remove from heat. Stir in mint and cinnamon. Spoon into a bowl. Cover and chill. | ||||||||||||||||||||||||||
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