Rhubarb Chutney for Grilling Season - Chef Michael Smith
Taste-enhancing rhubarb chutney for grilled meats, fish, or veggies. Balances sweetness, spices, and heat in a make-ahead condiment perfect for sharing. Perfectly pairs with grilled fare!
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 chefmichaelsmith.com.
Ingredients
- 1 cup of fresh, local water
- 2 oranges, zested & juiced
- 2 lemons, zested & juiced
- 1 cup of sugar
- 1/4 cup of Pernod or other anise liqueur (optional)
- 1 tablespoon of Sriracha or your favourite hot sauce
- 1 tablespoon of fennel seed
- 1 tablespoon of coriander seed
- 1 teaspoon of cinnamon
- 1 teaspoon of cloves
- 1 bay leaf
- 1 teaspoon of salt
- 2 pounds of rhubarb stalks, washed, trimmed, thickly sliced
- 1 cup of raisins
- 2 red onions, thinly sliced
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