Recipe information
Yield
Makes 1 cup
Ingredients
1
/2 cup golden raisins
1
/4 cup dried tart cherries
1
/4 cup brandy
1
/4 teaspoon mustard seeds
1
/4 teaspoon aniseed
1
cup chopped rhubarb
1
/2 cup sugar
2
tablespoons fresh lime juice
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Preparation
Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.