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.