Chutneys are all about balancing tart and sweet and contrasting textures, often with a touch of heat. This rhubarb chutney recipe combines tart rhubarb with sweet dried cherries and balances the perkiness of lime juice and zest with sugar. Crystallized ginger adds both heat and texture.
- 1 Tablespoon extra-virgin olive oil
- 1/2 small onion, finely chopped
- Zest and juice of two limes (1/3 cup juice)
- 2/3 cup dried cherries
- 1/3 cup chopped crystallized ginger
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 pound rhubarb, trimmed and cut crosswise 1/2-inch thick (about 4 cups)
Heat oil in a saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Remove from heat, and add lime zest and juice, dried cherries, and crystallized ginger. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and salt, and stir until dissolved. Add about half the rhubarb (see note) and bring to a boil. Reduce the heat to a simmer, and cook until the rhubarb dissolves, about 5 minutes.
Stir in the remaining rhubarb. Simmer until the rest of the rhubarb just begins to soften, about 2 minutes. Let cool completely.
Taste and adjust flavor, adding additional sugar or lime juice to balance to your desired level of sweetness.
I saved the reddest pieces for the second addition of rhubarb to boost the color of the finished dish.
This can be refrigerated in a non-reactive container, covered, for several weeks.
Serve with cheeses from Brie or fresh Ricotta to Manchego and Parmesan. Also pairs well with grilled meats like chicken and pork.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American