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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:
40mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Olha7397
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@Olha7397
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"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."
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  1. Olha7397
    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.
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