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Rhubarb Cilantro Chutney


Thursday, January 01, 2004
Appetizers-Side Dish/Vegetatian
2 cups
1 1/4 lbs rhubarb, tops removed, ends trimmed (4 stalks)1/2 c firmly packed light brown sugar
1/4 c apple-cider vinegar
1/4 c chopped onion
1/2 t ground coriander
1/2 t ground ginger
1/2 t salt
1/4 t dry mustard
1/2 c chopped dried apricots
1/2 c dried cherries
3 T chopped fresh cilantro leaves
Wash rhubarb stalks, chop coarsely and set aside.
In 4-quart saucepan, combine brown sugar, vinegar, onion, coriander, ginger, mustard, and salt. Bring to a boil. Cook over high heat, uncovered, for three minutes, stirring constantly. Stir in rhubarb, apricots, and cherries. Reduce heat to low and let simmer until rhubarb is just tender, but not broken up (about 10-15 minutes). Remove from heat, cool 15 minutes. Stir in cilantro, refrigerate until ready to use.
Serve warm, cold, or room temperature.
See Grilled Adobe Pork Loin for serving suggestion.
Nutrition Facts:
Ouida & Robert Merrifield, The Polo Grill
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