Rhubarb Mint Chutney Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1 small: Onion, minced
3 cup: Rhubarb, chopped
2/3 cup: Granulated sugar,
1/4 cup: Lemon juice, fresh
1 tsp: Mint,
1/2 tsp: Lemon zest, grated
Directions:
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 refrigetated for up to 2 days. Serve with lamb
Source from luhu.jp
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 refrigetated for up to 2 days. Serve with lamb
Source from luhu.jp