Rhubarb Chutney

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READY IN: 40mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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