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Rhubarb Mint Chutney
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Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Country | !Sauces |
| Published Medium | |
| Recipe Category | |
| Region | |
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Description
Rhubarb Mint Chutney imported from Recipe Import
Ingredients
| 1 | Tablespoon | butter |
| 3 | Cup | rhubarb (chopped) |
| 2⁄3 | Cup | Granulated Sugar |
| 1⁄4 | Cup | Lemon Juice (fresh) |
| 1 | Teaspoon | mint |
| 1⁄2 | Teaspoon | lemon zest (grated) |
Instructions
Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, mint and lemon zest. Bring to boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.
Serve with lamb
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