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December 11, 2016
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Stalking spring

Sweet and savory balance perfectly in this rhubarb chutney.
TRR photos by Laura Silverman

3 cups roughly chopped rhubarb
1 cup dark brown sugar
1/2 cup cider vinegar
1 large clove garlic, minced
1 medium yellow onion, diced
2 Tablespoons minced fresh ginger
2 Tablespoons diced crystallized ginger
2/3 cup dried sour cherries
2 Serrano peppers, seeded and minced
1 teaspoon fine sea salt
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 – 1/2 teaspoon red pepper flakes

Combine all the ingredients in a large, heavy pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring occasionally, until quite thick, about 45 minutes. Stir frequently toward the end to avoid scorching. Cool and refrigerate in a sealed container, or preserve in glass jars according to canning instructions.