RHUBARB CHUTNEY

Rhubarb Chutney image

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.

Provided by Olha7397

Categories Fruit

Time 40m

Yield 8 cups

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 469.6, Fat 0.6, SaturatedFat 0.1, Sodium 321.4, Carbohydrate 117.4, Fiber 5.5, Sugar 103.6, Protein 3.1

*** Explore more Rhubarb Chutney Recipes »

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