This complex flavored chutney is sophisticated but easy to make. This spicy, salty, sweet and savory sauce makes a great addition to any charcuterie and cheese platter or served on the side with a rich meat dish like pork chops or roasted pork tenderloin. Make it ahead and keep it in the refrigerator for up to 5 days.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword charcuterie, cheese, chutney, entertaining, rhubarb, sauce, side
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12
Calories 85kcal
Author Irvin
Ingredients
1tablespoonolive oil
2garlic clovesminced
1/2cupchopped yellow onionsabout 1/2 a medium sized one
2tablespoonsfresh grated gingerabout a 2-inch piece
1/4cupdried cherries45 g
1/4cupgolden raisins45 g
1/3cupdry pinot noir winelike J Vineyards and Winery Pinot Noir
1/2cupwhite sugar100 g
3cupschopped 1/2-inch chunk rhubarbabout 12 ounces or 3 to 4 medium sized stalks, divided
1/2teaspoonfresh ground pepper
1/4cupground coriander
1/8teaspoonground cloves
1tablespoonbalsamic vinegar
Instructions
Place the olive oil, garlic, onions and ginger in a medium saucepan and cook over medium high heat until the onions are soft and transparent, about 5 minutes. If the ginger starts to dry out and scorch, add 2 tablespoons of water and continue to cook, adding more water if necessary.
Once the onions are cooked, add the dried cherries and golden raisins and wine and increase the heat to high. Bring to a boil and then lower the temperature so the wine is at a simmer for 1 minutes.
Increase the heat to medium and stir in the sugar, half rhubarb (1 1/2 cups), the pepper, coriander and cloves. Cook for 5 minutes or until the rhubarb has softened and is just starting to break down. Add the remaining rhubarb and cook an additional 2 to 3 minutes or until the just added rhubarb has just started to soften. Remove from heat and stir in the balsamic vinegar.
Let cool to room temperature and store in a refrigerator, covered for up to 5 days. Bring the chutney back to room temperature before serving.
Notes
This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.