Saturday, June 6, 2009

Rhubarb Chutney with Dried Blueberries and Apple

Photo (Lexi Van de Walle): Crisp, fresh organic rhubarb from Green Thumb Organics

In anticipation of National Strawberry Rhubarb Pie Day on Tuesday, June 9th, I’ve been dreaming up lots of rhubarb recipes (for those who know me, I'm not much of a pie eater but I do love rhubarb). I bought the last two bunches of rhubarb at Green Thumb Organics in Water Mill on Friday and came up with the idea of making a chutney. After researching a few dozen rhubarb chutney recipes I came up with my own recipe which includes organic dried blueberries instead of raisons or dried cherries (inspired by my new friends over at one local challenge) and a green apple in addition to traditional chutney spices.

I served the rhubarb chutney slightly warm but not hot with Jasmati Rice, steamed haricort verts and this delicious chicken marinated in maple syrup and mustard which complemented the rhubarb beautifully.

This rhubarb chutney is a nice balance of tart, spice and sweet, with a little crunch. For a sweet recipe try my Strawberry Rhubarb Compote from two weeks ago and read about how good rhubarb is for you.

Chicken with Mustard, Maple Syrup and Thyme and Rhubarb Chutney
4 organic chicken breasts, boneless, skinless
3 tablespoons local maple syrup, if available
3 tablespoons Dijon mustard
4 cloves garlic, chopped finely
2 tablespoons olive oil
1 tablespoon dried thyme
Salt and pepper

Rhubarb Chutney
6 stalks fresh rhubarb, chopped
1 red onion, diced
¾ cups brown sugar
1 Granny Smith apple, diced
4 oz. dried blueberries
1 cup apple cider vinegar
½ teaspoon cinnamon
½ teaspoon ground ginger
1/4 teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon brown mustard seed
1 teaspoons salt

Rhubarb Chutney can be made ahead of time.
Combine rhubarb, red onion, brown sugar, green apple, blueberries, vinegar and spices in a large heavy saucepan. Stir frequently and cook until thickened (about 30 minutes). Cool to room temperature. Makes 2 pints

Chicken should be marinated before cooking.
Mix maple syrup and mustard and marinate chicken for ½ hour. In a heavy sauté pan, heat olive oil and sauté garlic – do not burn. Add chicken and generously season with dried thyme, salt and pepper. Cook over medium high heat for about 10 minutes. Before turning, spoon any leftover marinade over the top of the breasts. Then turn over to cook through for another 8 minutes or so depending on the size of the breasts. .

Serve over Jasmati or Basmati rice.

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