Rhubarb-Raisin Chutney

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This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.

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Ingredients [?]

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  • add   4 cups fresh rhubarb
  • add   2/3 cup apple cider vinegar
  • add   1 large cinnamon stick
  • add   2 tablespoons minced fresh ginger
  • add   1 1/2 cups dark raisins or currants
  • add   1/4 cup water
  • add   1 1/2 cups brown sugar
  • add   3 teaspoons lemon zest


  1. In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
  2. Reduce heat to low; simmer for 5 minutes.
  3. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
  4. Season with salt and pepper.
  5. Serve warm or cover and refrigerate.
  6. Rewarm slightly before using.