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

  1. Place a medium skillet over medium and add canola oil, onion, rhubarb, ginger and garlic.  Cook, stirring occasionally, for 5 min.

  2. 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.

  3. Remove from heat and allow to cool.

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