The great thing about a chutney is that is can be used in so many applications. It makes a fantastic topping for Hayter’s Turkey as well as a simple appetizer. Once you established your chutney base, you can also “pear” your fruits to each season.
Taste chutney and make sure it suits you palate. Not too sweet, not too sour. Never overcook the chutney. The entire process should not take more than 10-12 minutes. Texture is key to final product.
3 tsp butter
1/2 clove garlic, minced
1/4 red onion, diced
1 red pepper, julienned
4 stalks rhubarb, diced
2 ounces balsamic vinegar
4 tbsp brown sugar
1/4 cup white wine
Method of Preparation
Note: These measurements are a guideline for the wine and vinegar. At start, add less liquid than listed above and increase as necessary. Water content in each fruit varies and must be considered before adding wet ingredients.
Mix butter, onions and garlic in a medium stock pot on low heat. Once softened add peppers, stirring periodically until almost soft. Now add diced rhubarb and balsamic vinegar. Mix well.
Turn heat up between medium and high and add brown sugar and wine. Bring to quick boil and reduce heat, letting liquids reduce to your preference.
Now you be the judge. Taste chutney and make sure it suits you palate.
Never overcook the chutney. The entire process should not take more than 10-12 minutes. Texture is key to final product.