Chutney is one of the most versatile condiments, and so dead-easy to make. All chutneys have some combination of fruit, vegetables, vinegar, sugar and spices. For this version I paired tart rhubarb with sweet currants and complementary flavours like ginger, allspice and black pepper. This sweet-and-savoury condiment pairs well with cheese boards, grilled meat and fish, or as a sandwich spread.
Makes 2 cups
1 tbsp canola oil
1 cooking onion, diced
3 cups rhubarb, chopped (1/2-in. pieces)
2 tbsp ginger, minced
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp allspice
1/3 cup dried currants
1/2 cup brown sugar
1/3 cup apple cider vinegar
Place a medium skillet over medium and add canola oil, onion, rhubarb, ginger and garlic. Cook, stirring occasionally, for 5 min.
Add in the salt, black pepper, allspice, currants, brown sugar and apple cider vinegar. Bring to a simmer and cook, stirring occasionally for 15 min.
Remove from heat and allow to cool.