Last weekend I decided to do a cedar planked pork loin roast on the grill.
No, there was no special reason - it was just me (Paolo was working). Work has been so crazy that I haven't been cooking as much so this was relaxing for me.
I had some rhubarb on hand and thought that a nice fresh chutney would be a good accompaniment with the pork.
This recipe was from Martha Stewart. It was easy to make and the taste was out of this world. So good in fact that I found myself with a spoon and the container enjoying 'tastes' all week!
I think it would be amazing with some goat cheese, in addition to the grilled pork I had it with.
The only change I made with the recipe was using regular raisins instead of golden raisins.
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.