spicy pineapple/rhubarb chutney

[lovebenton0]

spicy pineapple/rhubarb chutney

i love chutneys with all kinds of meat, fish and even simple chutney sandwiches, as Monica Bhide suggests in Everything Indian. thanks, snowangel, for suggesting this one i concocted would be good with a sharp cheddar grilled cheese sandwich; it is. this is especially good also with pork, chicken and salmon.

makes one pint chutney.

• 2-1/2 c rhubarb, diced 1/2 inch
  
• 1 c unsweetened pineapple, sliced and chopped
  
• 1/4 c golden raisins
  
• 1/4 c cider vinegar
  
• 3/4 c sugar
  
• 2 T ginger, minced
  
• 1/4 tsp ground cloves
  
• 1/4 tsp curry powder
  
• 1/4 tsp ground cardamom
  
• 1 tsp hot thai chile flakes
  
• 2 garlic cloves, minced
  
• 1 T grapeseed oil
  
• 1/2 tsp kosher salt
  

mix fruits with sugar and vinegar. allow to set for about an hour to extract juices and soften raisins. stir in spices, oil and salt.

i wanted to try out the jam setting on my kneadful thing and did so. that was great, no muss, no stirring. otherwise i would have cooked this on medium low heat for about 30 to 45 minutes (depending on preference), stirring as needed to keep it from sticking.

store in jar in fridge up to two months.

Keywords: Condiment, Fruit, Easy, Hot and Spicy

( RG1975 )