Thursday, September 17, 2009

Spicy Rhubarb Chutney Recipe

As the number of apple and rhubarb harvest days dwindle, here’s a Spicy Rhubarb Chutney recipe. Partner it with pork or chicken, or try it on toast for a savory jam!
1. Combine in saucepan:
a. 4 C chopped rhubarb
b. 1C sugar
c. 1/3 C white vinegar
d. 2 apples
e. ½ C raisins
f. ¼ C chopped onion
g. 1T minced gingerroot
2. Cook, covered, on medium heat for 10 minutes or until thickened and fruit is soft, stirring occasionally.
3. Add:
a. 1 t cinnamon
b. 1t salt
c. ¼ t ground cloves
4. Cook a few minutes longer, stirring frequently.
5. Freeze or can. If canning, allow 10 minutes of processing for 250 ml jars, 15 minutes for 500 ml. Makes 4 cups.
Adapted From “Put a Lid on It!” By Ellie Topp and Margaret Howard. Pick it up at the Sprucewood Library for more great recipes.

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