Monday, May 25, 2009

Rhubarb Chutney

I found a recipe to use as a starting point, varied it slightly by replacing the cardamom with cloves and the currants with dried cherries (thanks for the tip, Ruth). It was a homely chutney, but quite tasty. Last week I served it over chicken thighs, along with a parmesean cheese variation of Meg's lemon asparagus pasta. The recipe made enough chutney to have it again last night, and one of my friends said it was so good they wanted me to can it and sell it so they could buy it. That was nice to hear!
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1 comment:

  1. MegMay 25, 2009 at 8:43 PM

    That looks really tasty, Michele! I made this recipe with my rhubarb, although I used boneless chicken thighs instead of pork because that's what I had on hand... easy and really good:

    http://www.foodandwine.com/recipes/pork-tenderloin-with-rhubarb-shallot-compote

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