SPICY RHUBARB CHUTNEY

Spicy Rhubarb Chutney image

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.

Provided by Diana Adcock

Time 2h

Yield 5-7 half pints

Number Of Ingredients 15

Ingredients

2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
6 cups rhubarb, cut in 1/2 inch pieces
3 small jalapenos, with seeds minced
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup golden raisin

Steps:

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

Nutrition Facts : Calories 493.9, Fat 0.7, SaturatedFat 0.2, Sodium 505.8, Carbohydrate 122.8, Fiber 5.4, Sugar 106.2, Protein 3.1

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