This chutney is great with salmon, poultry,
lamb, pork, or any rich meat complemented
by the punch of a sweet and tangy condiment.
You can also serve the chutney with cream cheese
and crusty bread or crackers as an appetizer...
Yields: 2 cups
Prep: 5 Mins.
Cook: 10 Mins.


2 tablespoons canola oil
1 cup chopped Vidalia (sweet) onion
1 teaspoon ground allspice
1 teaspoon paprika
1/8 teaspoon cayenne (optional)
½ teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup dark brown sugar
1/4 cup water
1 lb. rhubarb stalks, sliced 1/2 inch thick (about 3 cups)
1/3 cup dried cherries
2 teaspoons red wine vinegar


Heat oil in a large skillet. Add the onion, allspice, paprika, cayenne (if using), ginger, salt and pepper, and cook for 3-4 minutes, just until softened.  Add rhubarb, dried cherries, brown sugar and water to the skillet, and simmer, uncovered, until the rhubarb is tender, about 5 minutes; you don’t want rhubarb to fall apart.  Remove from heat and stir in red wine vinegar. ~ Enjoy.


Carole said...

This sounds great. I have only just taken up making chutney - my first one was a spicy feijoa one. So this gives me a good idea for the next. Have a great week.

sandra said...

Thank you, Carole. Best of luck on your new chutney recipe. Feel free to also view 'Sandra's Cranberry-Pineapple Chutney' as well on this site. You have a wonderful weekend as well!


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