Rhabarber-Chutney
Dieses würzige Gewürz ist köstlich auf scharfem Käse auf knusprigem Brot. Es ist auch gut zu Brathähnchen und Schweinefleisch, die von der sauren Fruchtigkeit profitieren.
Quelle: Martha Stewart Living, Mai 2010
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Probieren Sie das fertige Chutney und passen Sie den Geschmack an. Wenn es zu scharf ist, Zucker hinzufügen. Wenn es zu süß ist, fügen Sie etwas Weißweinessig hinzu. Chutney kann bis zu 1 Woche gekühlt werden.
27.04.2023 @ 00:21
This spicy spice is delicious on sharp cheese on crispy bread. It is also good for roast chicken and pork, which benefit from the sour fruitiness. Source: Martha Stewart Living, May 2010 1 hour 20 minutes Makes 1 1/2 cups Total time Preparation Yield Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 2 garlic cloves, chopped 1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece) Coarse salt 1/3 cup dry white wine, such as Sauvignon Blanc 1/3 cup golden raisins, coarsely chopped 1/2 cup sugar 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick Directions 1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat and add wine and raisins. Return to heat and bring to a boil; cook for 1 minute. Add sugar and stir until dissolved. Stir in rhubarb. Bring to a boil. 2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Increase heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely. Cooks Notes Taste the finished chutney and adjust the flavor. If it is too spicy, add sugar. If it is too sweet, add some white wine vinegar. Chutney can be refrigerated for up to 1 week.