Rhubarb and Golden Raisin Chutney Pressure Cooker Recipe

Rhubarb And Golden Raisin Chutney Pressure Cooker Recipe

Ingredients

Makes about 4 cups – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 4 cups thawed and drained frozen rhubarb, or about 8 stalks fresh rhubarb (trimmed completely of the leaf), cut into 1-inch pieces
• 1 large white onion, chopped
• ½ cup sugar
• ½ cup cider vinegar or sherry vinegar
• ¾ cup golden raisins
• 1 to 2 jalapeno peppers, to taste, seeded and coarsely chopped
• 3 cloves garlic, finely minced
• 2 tablespoons grated peeled fresh ginger
• 8 green cardamom pods, tied together in cheesecloth or in a tea ball
• ½ cup water

Method

1. In a 5- to 7-quart pressure cooker, combine all the ingredients
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 8 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 15 minutes
8. Be careful of the steam as you remove the lid
9. The rhubarb should be very tender
10. Discard the cardamom pods
11. Let cool completely and refrigerate overnight to develop the flavors before using

Full List of Sauce Recipes
Full List of Chutney Recipes