Rhubarb Chutney

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Prep:

One of my adopted recipes. Would be a wonderful accompaniment to ham and pork for the holidays or everyday!

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Ingredients [?]

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  • add   1 cup sugar
  • add   1 1/2 teaspoons orange zest
  • add   1/2 cup red wine vinegar
  • add   4 1/2 cups rhubarb (from 1 3/4 pounds rhubarb, coarsely chopped)
  • add   2 tablespoons sugar
  • add   1/2 teaspoon ground cardamom (scant)
  • add   4 green onions
  • add   1 1/2 tablespoons fresh ginger
  • add   3/4 cup dried currants
  • add   1 1/2 cinnamon sticks

Instructions

  1. Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils.
  2. Add rhubarb, currants, and green onions; bring to boil.
  3. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.
  4. Cool to room temperature.
  5. Discard cinnamon.
  6. Cover and refrigerate chutney until cold, at least 1 hour (Can be made up to 2 days ahead. Keep refrigerated).
  7. Bring to room temperature before serving.