Rhubarb Chutney

Name: Rhubarb Chutney
Total time: 30 min
Ingredients: 8 teaspoons vegetable oil; 4 medium shallots, cut into 1/4-inch dice; 1/3 cup peeled and diced ginger; 2 tablespoons Madras curry powder; 1 cup dark brown sugar; 2 1/4 pounds rhubarb stalks, trimmed and cut diagonally into 1/2-inch pieces; 15 medium radishes, halved and cut across into thin slices

cooking.nytimes.com

Your recipes

Total: 30 minutes

Servings: 5

Cost: $2.60 /serving

Author : Barbara Kafka

brown sugar radish rhubarb

Ingredients

Remove All · Remove Spices · Remove Staples

8 teaspoons vegetable oil4 medium shallots, cut into 1/4-inch dice1/3 cup peeled and diced ginger2 tablespoons Madras curry powder1 cup dark brown sugar2 1/4 pounds rhubarb stalks, trimmed and cut diagonally into 1/2-inch pieces15 medium radishes, halved and cut across into thin slices

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a medium saucepan, heat oil over medium heat. Stir in shallots, ginger and curry powder. Cook, stirring, for about 6 minutes, or until shallots are limp.

Step 2

Stir in sugar, rhubarb and radishes. Cover pot and raise the heat to medium-high. Cook, stirring occasionally, for 8 minutes, or until the rhubarb is tender but not mushy.