Rhubarb Chutney

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.

• Ready In: 40 mins
• Yields: 8 cups

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

Directions

1. 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.
2. Remove from heat and allow to cool to room temperature. Makes about 8 cups.
3. TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
4. To serve: Thaw in refrigerator overnight.
5. The Best Freezer Cookbook.