Rhubarb-Ginger Chutney
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 6 eight-ounce jars
- 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
- 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.
- Add rhubarb and all remaining ingredients. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 2 hours.
- Ladle into sterile jars and process, according to safe canning procedures. Cool and store.
- Keeps for up to 1 year.
Recipe by Liz The Chef at https://lizthechef.com/rhubarb-ginger-chutney/
3.2.1230