January 02, 2018
Condiments, Sauce, Savory Sauces,
Fruit, Cranberry, Vegetables, Rhubarb, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Summer, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian more
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"I found this recipe in the "Weekly Times Paper" a recipe by Jeremy Vincent.
This is a chutney that can be made during the Rhubarb season to serve with roasted Chicken, Turkey or even Pork. Makes 1 cup"
Combine all of the ingredients in a small saucepan & bring to the boil over medium-high heat; cover and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken (this will take about 5 minutes).
Uncover chutney and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let chutney cool completely in the saucepan before storing in an airtight container .... then store in the refrigerator for up to two weeks.
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