Ingredients
1C plus 2 tablespoons Sugar
1C Red wine vinegar
1-1/2ea Cinnamon sticks
1-1/2T Minced fresh ginger
1-1/2t Grated orange peel
1/2t (scant) Ground cardamom
4-1/2C Coarsely chopped rhubarb (from 1-3/4 pounds rhubarb)
3/4C Dried currants
4ea Green onions, chopped
Stir first 6 ingredients in heavy, large saucepan over medium heat until sugar dissolves and mixture boils.
Add rhubarb, currants, and green onions
Bring to boil.
Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature.
Discard cinnamon.
Cover and refrigerate chutney until cold, at least I hour.
Can be made up to 2 days ahead. Keep refrigerated
Bring to room temperature before serving.
Mad Dog and Celeste's Recipes 