Rhubarb Raisin Chutney
This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.
Steps
In a large saucepan , bring the brown sugar , vinegar , water , ginger , lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
Reduce heat to low.
Simmer for 5 minutes.
Add in the rhubarb and raisins or currants.
Increase heat to medium-high and bring to a boil.
Reduce heat and simmer until the rhubarb is tender.
Season with salt and pepper.
Serve warm or cover and refrigerate.
Rewarm slightly before using.
Ingredients
brown sugar, apple cider vinegar, water, fresh ginger, lemon zest, cinnamon stick, fresh rhubarb, dark raisins