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Spicy Rhubarb Chutney

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“This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.”
READY IN:
2hrs
YIELD:
5-7 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy saucepan combine the ingredients of part 1.
  2. Bring to a boil and stir to dissolve sugar.
  3. Add the ingredients of part 2.
  4. Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
  5. Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.

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