I'm often concerned about appropriating particular words (i.e. Chutney) from cultures that are not my own and then blasting their meaning and significance to pieces. To make SURE I wasn't doing that with the following recipe, I googled exactly what chutney is and essentially (and very briefly) it is a condiment stemming from India that is similar to Euro-based relish, only it is usually chunkier and often has a bit of kick to it - though you can adjust that to taste, as well as a sweet component.
To top off my Roast Duck Sliders I decided to throw together a quick batch of Rhubarb chutney. I didn't really know what I was doing, but it ended up just gorgeous. Sweet, tart, tangy, and perfect with the rich sweetness of the duck. Rhubarb is great to work with as it is s-l-o-w-l-y coming into season right now. There's gonna be some rhubarb cakes and pies and breads comin up soon!
2 C Rhubarb (fresh or frozen thawed and drained), chopped.
1/2 Medium Red Onion, finely diced.
Small Handful of Raisins.
Either 1/2 Tsp Cayenne Pepper or 1/2 a Red Chili, diced.
A Good Splash Apple Cider Vinegar.
1 Tsp Fresh Ginger, minced.
1 Tsp Fresh Garlic, minced.
1/3 C White Sugar.
1 Tsp Ground Cumin.
1 Tsp Ground Cloves.
What to Do:
In a small saucepan, heat vinegar, ginger, garlic, sugar, cumin, (cayenne if using) and cloves over low-medium heat, stirring constantly, until the sugar dissolves.
Allow to cool and serve with Roast Duck Sliders.