Rhubarb Chutney

Name: Rhubarb Chutney
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 3 pints, 3 serving(s)
Ingredients: 8 cups sliced fresh rhubarb; 2 cups white vinegar; 2 cups granulated sugar; 2 cups brown sugar, packed; 2 cups golden raisins; 2 cups finely chopped onions; 1/2 teaspoon table salt; 1/2 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1 tablespoon mustard seeds; 1 cinnamon stick, broken up; 1 teaspoon whole cloves

Submitted by Suzie_Q

"From Company's Coming"

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Ready In:: 1hr 5mins
Ingredients:: 12
Yields:: 3 pints
Serves:: 3

ingredients

8 cups sliced fresh rhubarb
2 cups white vinegar
2 cups granulated sugar
2 cups brown sugar, packed
2 cups golden raisins
2 cups finely chopped onions
¹⁄₂ teaspoon table salt
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon cayenne pepper
1 tablespoon mustard seeds
1 cinnamon stick, broken up
1 teaspoon whole cloves

directions

Mix first 9 ingredients in a large heavy pot.
Tie mustard seed, cinnamon stick and cloves in a double layer of cheesecloth. Add to pot.
Heat on medium, stirring often as it comes to a boil and sugar dissolves.
Simmer, uncovered, for about 40 minutes until thickened, stirring occasionally.
Discard spice bag.
Fill hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands securely.
For added assuarnce against spoilage, you may choose to process for 5 minutes in a boiling water bath.