Rhubarb mint chutney

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 small Onion; minced
3 cups Rhubarb; chopped
⅔ cup Granulated sugar
¼ cup Lemon juice; fresh
1 teaspoon Mint
½ teaspoon Lemon zest; grated

Directions

Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, mint and lemon zest. Bring to boil, stirring to dissolve sugar.

Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper.

Chutney can be prepared, cooled, covered and refrigetated for up to 2 days. Serve with lamb

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