Submitted by: Barbara Dodson
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A tangy condiment to serve over roast chicken or pork. I labeled this as a SIDE --- but it's really a condiment; can also be used to top sharp cheese slices as an hors d'oeurve. If too tart add a touch of Stevia or Coconut Sugar; if too sweet I add a little apple cider vinegar.
Heat olive oil in a medium saucepan over medium heat; cook onion, garlic, ginger and about 1/2 teaspoon of sea salt until onion is translucent and tender; about 5 minutes. Remove pan from heat, and add about a tablespoon of water and the raisins. Return to heat, and bring to a boil; cook for a minute. Add sweetener of your choice, and stir until it dissolves. Stir in half the rhubarb and bring to a boil.
Reduce heat; simmer, partially covered, until rhubarb begins to break down, about 5 minutes. Stir in remaining rhubarb. Increase heat and bring to a boil. Reduce heat and simmer about 2 minutes.
This recipe makes about 1 1/2 cups of chutney; a few teaspoons per serving is usually plenty.
Remove from heat and let cool completely. Refrigerate until ready to serve.