Spiced Rhubarb Chutney
This Spiced Rhubarb Chutney works so very well with pork, poultry - you will find many uses for it. It is quick to make and takes advantage of rhubarb, one of our favorite vegetables and guess what?...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Kitchen scale
- Microplane
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Airtight container
- Refrigerator
Ingredients
- 1 tablespoon Garlic-Infused Oil, FODY Shallot-Infused Olive Oil,
- 6 tablespoons (25 g) chopped scallions, (green parts only, divided)
- 1 1/4 pounds (570 g) rhubarb, (cut into 1/2-inch (12 mm) pieces (about 4 cups))
- 3/4 cup (149 g) sugar
- 1/3 cup (75 ml) apple cider vinegar
- 1 ounce (30 g) candied ginger, (finely chopped)
- 2 teaspoons freshly grated ginger root
- 1/2 teaspoon cumin
- 1/4 teaspoon allspice
- 1/4 teaspoon red pepper flakes
- 1/4 cup (42 g) raisins
- 3 tablespoons chopped toasted walnuts
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