Printable Recipe: Rhubarb and Raisin Chutney Recipe

Rhubarb & Raisin Chutney Recipe

This recipe tastes wonderful with ham, pork roast, or anything made from a pig... but it's also wonderful with chicken. One of my favorite things about this particular Easter dinner menu recipe? You can make it a few days ahead of time, if you like, freeing up time in the kitchen to get things done. Or, even better, to hang out with your guests!

Recipe serves about 10.

Ingredients:
1 1/2 C. brown sugar, packed
2/3 C. apple cider vinegar
1/4 C. apple juice or cider
2 tbsp. minced fresh ginger (or 2 tsp. dried powdered)
1 tbsp. freshly grated lemon zest
1 cinnamon stick
4 C. sliced fresh rhubarb (about 1/2" pieces)
1 1/2 C. raisins
Salt and pepper, to taste

Instructions: 1. In a non-reactive saucepan, combine the sugar, vinegar, juice or cider, ginger, and zest.

2. Bring to a boil, and boil until the sugar has dissolved. Stir in cinnamon stick.

3. Turn heat down to low and simmer mixture, uncovered, for about five minutes.

4. Stir in the rhubarb, then the raisins. Combine well.

5. Bring to a boil and simmer over low heat until well-combined and the rhubarb is soft. This should take about 7-8 minutes. Add salt and pepper to taste.

6. Cover and refrigerate at least 4 hours before serving. Serve at room temperature.