Spicy Rhubarb Chutney
- Ready In:
- 2hrs
- Ingredients:
- 15
- Yields:
-
5 half pints
ingredients
-
Part 1
- 473.18 ml packed brown sugar
- 354.88 ml cider vinegar
- 4.92 ml ground ginger
- 4.92 ml salt
- 4.92 ml ground allspice
- 7.39 ml cinnamon
- 2.46 ml ground cloves
- 2.46 ml black pepper
- 2.46 ml cayenne pepper
-
Part 2
- 1419.54 ml rhubarb, cut in 1/2 inch pieces
- 3 small jalapenos, with seeds minced
- 9.85 ml minced ginger
- 14.78 ml minced garlic
- 236.59 ml chopped onion
- 236.59 ml golden raisin
directions
- 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.
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Reviews
-
This is so yummy and easy! loved the smell of the house while it simmered. Next time I'll throw 2 more jalapeno in because I didn't find this spicy at all, and I'll leave out the allspice and cloves as it reminded me too much of my families recipe for chili sauce with these two ingredients in it. Still very very good, and I'll be making it again next year!
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i made this just to use up some rhubarb i had in the freezer. wow! what a great chutney. i gave it as christmas presents and i already had one comment that it was gone and do you have more? i think i forgot to add the garlic, but it was really good. excellent with cheese & crackers, or with a curry. vanessa
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Tweaks
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois