Makes about 3 cups
- Active Time:20 min
- Start to Finish:2 hr (includes cooling)
ADAPTED FROM DI MCDONALD
January 2007
-
1
pound
rhubarb stalks, trimmed and cut crosswise into 1/4-inch slices (4 cups)
-
1
medium onion, finely chopped (1 cup)
-
1
cup
packed light brown sugar
-
3/4
cup
pitted dates (1/4 pound), finely chopped
-
1/2
cup
golden raisins (3 ounces)
-
1
teaspoon
coarse-grain mustard
-
1/8
teaspoon
ground cinnamon
-
1/8
tablespoon
ground ginger
-
1/8
teaspoon
ground allspice
-
1/8
teaspoon
freshly grated nutmeg
-
Pinch of ground cloves
-
1/4
teaspoon
salt
-
1/2
cup
distilled white vinegar
-
Cook rhubarb, onion, and brown sugar in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved into juices released by rhubarb and onion. Continue to cook, stirring occasionally, until rhubarb is tender and begins to break down, 15 to 20 minutes.
-
Add dates, raisins, mustard, spices, salt, and vinegar and simmer, stirring occasionally, until mixture is thickened, 15 to 20 minutes. Transfer to a shallow bowl and cool to room temperature, stirring occasionally, about 1 hour.
Cooks' note: Chutney improves in flavor if made 1 day ahead and keeps, covered and chilled, 2 weeks.
