- 4 c rhubarb, chopped
- 2 blood oranges, supremed
- ½ c golden raisins Zest from 1 lemon
- ½ c dates, pitted & chopped
- ¾ c granulated sugar
- ½ c raspberry vinegar
- ½ c Riesling
- 1 T olive oil
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 1 T fresh ginger, grated
- 1 t whole cumin, toasted and ground
- 3 green cardamom pods, toasted
- 6 whole cloves, toasted
- 6 black peppercorns, freshly ground
Combine the rhubarb, orange pieces, raisins, and lemon zest in a large mixing bowl and sprinkle with the sugar. Combine the vinegar and Riesling in a small bowl, then
pour over the fruit mixture. Cover the bowl and macerate the fruit overnight or until the sugar has dissolved.
Drain the juices from the fruit, set aside and reserve.
Heat the olive oil in a Dutch oven over medium-low heat, then sweat the onions until translucent, 5-7 minutes. Add the garlic and spices; heat until fragrant,
approximately 30 seconds to 1 minute.
Add the reserved juices and chopped dates to the onion mixture, then bring to a boil, stirring continuously until the dates break down and begin to thicken the
mixture. Immediately turn off heat and cool. Remove the cardamom pods and the cloves.
Transfer the macerated fruit to the Dutch oven, stirring gently to combine and maintain fruit integrity. Bring to a boil, then immediately turn off heat.
Transfer the chutney to sterilized jars, cap, and seal.