Rhubarb Chutney recipe | PCC Community Markets
Sautéed onions, garlic, and mustard seeds meld with vinegar and currants in this tangy rhubarb compote, perfect for a week of delicious side dishes. Refrigerate up to 1 week.
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.pccmarkets.com.
Ingredients
- 1 tablespoon high-heat oil
- 1 red onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon yellow mustard seeds
- 1/3 cup red wine vinegar
- 1/3 cup currants
- 1/2 cup brown sugar
- 1 pound rhubarb, trimmed and sliced
- Salt and pepper, to taste
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