Rhubarb, Cherry, and Golden Raisin ChutneyMark Thomas
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
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.
Recipe notes
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