Rhubarb Chutney

Name: Rhubarb Chutney
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 cups
Ingredients: 10 cups fresh rhubarb, coarsely chopped or 10 cups frozen rhubarb; 2 cups chopped onions; 2 cups cider vinegar; 1 1/2 cups granulated sugar; 1 1/2 cups packed brown sugar; 1 cup raisins; 1 cup currants; 1/2 cup chopped crystallized ginger; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon curry powder

Submitted by Olha7397

"A batch of this recipe has many uses. It is delicious served with cream cheese and crackers, as a glaze for barbecued pork or poultry and as a condiment with any pork or poultry dish. Feel free to halve the recipe to makes it more manageable."

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Ready In:: 40mins
Ingredients:: 12
Yields:: 8 cups

ingredients

10 cups fresh rhubarb, coarsely chopped or 10 cups frozen rhubarb
2 cups chopped onions
2 cups cider vinegar
1 ¹⁄₂ cups granulated sugar
1 ¹⁄₂ cups packed brown sugar
1 cup raisins
1 cup currants
¹⁄₂ cup chopped crystallized ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon curry powder

directions

In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
Remove from heat and allow to cool to room temperature. Makes about 8 cups.
TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
To serve: Thaw in refrigerator overnight.
The Best Freezer Cookbook.