Rhubarb-Ginger Chutney
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Serves: 6 eight-ounce jars
 
A tangy fresh rhubarb chutney, spiced with ginger.
Ingredients
  • 2 pounds fresh rhubarb, trimmed and chopped
  • 3 cups brown sugar, lightly packed
  • 2 cups apple cider vinegar
  • 1 red onion, chopped
  • 1 cup white raisins
  • zest and juice of 1 orange
  • 2 large cloves garlic, finely chopped
  • ¼ cup crystallized ginger, finely chopped
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon mustard seeds
  • 2 teaspoons ground cumin
Instructions
  1. Combine the sugar and vinegar in a large, heavy-bottomed pot, such as a Dutch oven. Bring to a boil, stirring until sugar has dissolved.
  2. Add rhubarb and all remaining ingredients. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 2 hours.
  3. Ladle into sterile jars and process, according to safe canning procedures. Cool and store.
  4. Keeps for up to 1 year.
Recipe by Liz The Chef at https://lizthechef.com/rhubarb-ginger-chutney/