rhubarb chutney with grilled chicken
07/06/03 05:51 PM
For dinner, Dad grilled some chicken breasts (rubbed with olive oil, salt, and pepper) and I made this chutney. The chutney had a nice flavor--and it helped to use up the eight cups of rhubarb Mom brought in from the garden two days ago!
3/4 cup white sugar 1/3 cup cider vinegar 1 tablespoon minced fresh ginger root 12 cloves garlic, peeled and minced 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon dried red chile pepper 4 cups diced rhubarb 1/2 cup chopped red onion 1/3 cup golden raisins
This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used.
Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely. --adapted from Global Epicure, 6-15-03