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Rhubarb Chutney
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Description
Mmm. Rhubarb.
Ingredients
- 4 cups Rhubarb, Diced
- 3 cups Brown Sugar (loosely Packed)
- 2 cups Apple Cider Vinegar
- 2 cups Onion (mine Was Sliced And Then The Slices Cut In Half - Short Slices)
- 1-¼ cup Currants
- 1 Tablespoon Salt (I Use Kosher)
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoons Ground Cloves
- ¼ teaspoons Cayenne Pepper
Preparation
Toss all the ingredients into a non-reactive pot (stainless steel or enameled cast iron) and don’t freak out when it looks like you’ll have no stirring room—the mixtures smooshes down pretty quickly once it heats up.
Give the pot a good stir to mix everything together and bring to a boil. Reduce heat to medium-low and cook for 30-ish minutes, stirring often.
Pour hot chutney into hot jars. Add lids and screw bands (fingertip tight) and process in a hot water bath for 20 minutes (Calgary altitude).
Makes 3 pints.
**Canning instructions here are not fully detailed. If not an experienced canner, refer to general canning safety rules regarding processing times, etc.
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2 Comments
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iyelli on 9.11.2010
I plan to use it several ways. I use it as a sauce for grilled chicken or pork, I’ll use it as a condiment with Indian cooking, and with crackers and a cheese like goat cheese or cream cheese.
tolexa on 9.5.2010
Thank you for the recipe, I have been looking for a way to use up rhubarb from my CSA. The flavor is great. What do you usually serve it with?