Rhubarb-Onion Chutney

Name: Rhubarb-Onion Chutney
Yield: Makes 2 (1-cup) jars
Ingredients: 2 tablespoons olive oil; 4 cups chopped rhubarb (about 8–10 medium-size stalks, cut into ½-inch pieces); 4 cups chopped rhubarb (about 8–10 medium-size stalks, cut into ½-inch pieces); 2 cups chopped red onion; 1 tablespoon garlic; 1 tablespoon ginger; 1 jalapeño pepper, finely chopped; 1 cup dark brown sugar; ½ cup dried tart cherries; ½ cup white wine vinegar; 1 teaspoon Garam Masala; ½ teaspoon salt; ¼ teaspoon pepper

Preparation info

Makes
2

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

2 tablespoons olive oil
4 cups chopped rhubarb (about 8–10 medium-size

Gluten-free
Vegan

Method

Heat olive oil in a large, nonreactive, heavy saucepan over medium heat; sauté rhubarb, red onion, garlic, ginger, and jalapeño until softened. Stir in brown sugar, cherries, vinegar, Garam Masala, salt, and pepper; bring to a boil, reduce heat, and simmer, stirring occasionally, about 30 minutes. Cool. Ladle into sterilized glass jars with lids, and refrigerate.