5.0
(2)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
In a 3-quart pot, combine the vinegar, bay leaves, coriander seeds, fennel seeds, cinnamon, and 1 tsp. salt; bring to a simmer over medium-high heat. Remove from the heat, cover the pot, and let sit for 15 minutes for the flavors to develop.
Step 2
Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the shallots, mustard seeds, and red pepper flakes and cook, stirring, until softened, about 5 minutes.
Step 3
Stir the shallot mixture and the honey into the vinegar and bring to a simmer. Cover and simmer for about 5 minutes to combine the flavors. Remove the bay leaves and cinnamon stick. Add the rhubarb and raisins and stir to combine. Cover and cook over low heat, without stirring, until the rhubarb is tender and starting to fall apart, about 10 minutes. Season to taste with salt and black pepper. Transfer to a serving dish and cool to room temperature. The chutney will keep, covered and refrigerated, for 2 weeks. Serve cool or at room temperature.
Your folders
cooking.nytimes.com
Your folders
bbcgoodfood.com
40 minutes
Your folders
tasteofhome.com
35 minutes
Your folders
savoringthegood.com
4.8
(5)
75 minutes
Your folders
epicurious.com
160
Your folders
bbc.co.uk
1 hours
Your folders
marthastewart.com
Your folders
anoregoncottage.com
4.7
(32)
45 minutes
Your folders
anoregoncottage.com
Your folders
anoregoncottage.com
Your folders
spiceupthecurry.com
5.0
(1)
15 minutes
Your folders
stephaniesdish.com
Your folders
vegrecipesofindia.com
4.9
(33)
Your folders
spicecravings.com
5.0
(1)
Your folders
myheartbeets.com
5.0
(13)
Your folders
indianhealthyrecipes.com
5.0
(15)
Your folders
vegecravings.com
Your folders
spicecravings.com
4.5
(2)
Your folders
spicecravings.com