Sweet & Spicy Rhubarb-Raisin Chutney
Elevate your culinary experience with this vibrant and flavorful Sweet & Spicy Rhubarb-Raisin Chutney. A delightful blend of sweet brown sugar, tangy apple cider vinegar, and aromatic spices collide with the tartness of fresh rhubarb and the rich sweetness of raisins or currants. This chutney pairs beautifully with grilled meats, sliced ham steaks, pork dishes, and chicken, making it a versatile condiment for any occasion. The flavors meld together beautifully over time, making it a perfect make-ahead option for gatherings. Prepare this chutney up to three days in advance to allow the flavors to deepen, ensuring a memorable taste in every bite.
10
Servings
N/A
Calories
8
Ingredients
Ingredients
Brown sugar
1 1/2 cups (packed)
Apple cider vinegar
2/3 cup (none)
Water
1/4 cup (none)
Fresh ginger
2 tablespoons (minced)
Lemon zest
3 teaspoons (grated)
Cinnamon stick
1 large (none)
Fresh rhubarb
4 cups (cut into 1/2-inch pieces)
Dark raisins or currants
1 1/2 cups (none)
Instructions
1
In a large saucepan, combine the brown sugar, apple cider vinegar, water, minced ginger, lemon zest, and cinnamon stick. Heat over high heat, stirring frequently, until the mixture comes to a boil and the sugar dissolves.
2
Once boiling, reduce the heat to low and let the mixture simmer for 5 minutes to allow the flavors to meld together.
3
Add the chopped rhubarb and raisins or currants to the saucepan. Increase the heat to medium-high to bring the mixture back to a boil.
4
Once boiling, reduce the heat again and let the chutney simmer until the rhubarb is tender, which should take about 6-7 minutes. Stir occasionally to prevent sticking.
5
Season the chutney with a pinch of salt and pepper to taste. Remove the cinnamon stick before serving.
6
Serve warm, or allow the chutney to cool before transferring it to an airtight container. Refrigerate for up to 3 days to enhance the flavors.
7
Before serving, rewarm slightly on the stove or in the microwave.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet & Spicy Rhubarb-Raisin Chutney?
It is a vibrant condiment made from a blend of sweet brown sugar, tangy apple cider vinegar, aromatic spices, tart rhubarb, and rich raisins or currants.
What main dishes pair well with this chutney?
This chutney pairs beautifully with grilled meats, sliced ham steaks, pork dishes, and chicken.
Can I make this rhubarb chutney in advance?
Yes, you can prepare this chutney up to three days in advance to allow the flavors to deepen and meld together.
How many servings does this recipe yield?
This recipe yields approximately 10 servings.
What is the first step in making this chutney?
The first step is to combine brown sugar, apple cider vinegar, water, minced ginger, lemon zest, and a cinnamon stick in a large saucepan and bring to a boil.
How long should I simmer the vinegar and sugar mixture?
Once the mixture comes to a boil, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
How should the rhubarb be prepared for this recipe?
The fresh rhubarb should be cut into 1/2-inch pieces.
Can I use currants instead of raisins?
Yes, the recipe allows for the use of either dark raisins or currants.
How long does the rhubarb need to cook?
Simmer the rhubarb and raisins for about 6 to 7 minutes until the rhubarb is tender.
What type of vinegar is recommended?
The recipe calls for 2/3 cup of apple cider vinegar.
How much brown sugar is used?
The recipe requires 1 1/2 cups of packed brown sugar.
Do I need to use fresh ginger?
Yes, the recipe specifies using 2 tablespoons of minced fresh ginger for the best flavor.
How much lemon zest is needed?
You will need 3 teaspoons of grated lemon zest.
Should I leave the cinnamon stick in the chutney when serving?
No, you should remove the cinnamon stick before serving the chutney.
How do I season the final chutney?
Season the finished chutney with a pinch of salt and pepper to taste.
How should the chutney be stored?
Store the chutney in an airtight container and refrigerate it.
How long does the chutney stay fresh in the refrigerator?
It can be refrigerated for up to 3 days.
Is it necessary to reheat the chutney before serving?
You can serve it warm or rewarm it slightly on the stove or in the microwave if it has been refrigerated.
Can I serve this chutney cold?
Yes, you can allow the chutney to cool completely before serving if preferred.
What is the texture of the finished chutney?
The chutney features tender pieces of rhubarb and plump raisins in a thick, syrupy spiced sauce.
Does this recipe contain fat or cholesterol?
Based on the ingredient list of fruits, vinegar, and sugar, this recipe is naturally low in fat and cholesterol.
How much water is added to the recipe?
The recipe uses 1/4 cup of water.
Is the rhubarb cooked over high heat?
The rhubarb is brought to a boil over medium-high heat and then simmered on reduced heat until tender.
What kind of raisins should I use?
Dark raisins are recommended for this recipe.
How many ingredients are in this recipe?
There are 8 main ingredients: brown sugar, vinegar, water, ginger, lemon zest, cinnamon, rhubarb, and raisins.
Can I use this chutney for a holiday meal?
Yes, its flavors make it a perfect accompaniment for holiday ham or roasted meats.
Why is it called a 'Sweet & Spicy' chutney?
It combines the sweetness of brown sugar and raisins with the spicy kick of fresh ginger and black pepper.
What should I do to prevent the chutney from sticking to the pan?
Stir the mixture occasionally while it is simmering to prevent sticking.
Is this recipe suitable for vegetarians?
Yes, this chutney is made entirely from plant-based ingredients.
Can I double this recipe for a large gathering?
Yes, the recipe can be doubled, provided you use a large enough saucepan to accommodate the volume.