Recipe information
Yield
Makes about 4 cups
Ingredients
1
cup plus 2 tablespoons sugar
1
/2 cup red wine vinegar
1
1/2 cinnamon sticks
1
1/2 tablespoons minced fresh ginger
1
1/2 teaspoons grated orange peel
1
/2 teaspoon (scant) ground cardamom
4
1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3
/4 cup dried currants
4
green onions, chopped
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Preparation
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 1 hour. DO AHEAD Can be made up to 2 days ahead. Keep refrigerated. Bring to room temperature before serving.