Rhubarb Chutney

(from Lucianolinda’s recipe box)

prefect on top of softened brie cheese. Mates with grilled pork.

Source: Relish Magazine

Categories: Relish- Salsa- Chutney

Ingredients

  • 2/3 cup apple cider vinegar
  • 1 1/2 cups packed light brown sugar
  • 8 cups rhubarb, cut into 1/2-inch pieces
  • 1 cup golden raisins
  • 1/4 cup peeled and finely chopped fresh ginger
  • 3 garlic cloves, minced
  • 1/4 tsp. salt
  • 12 black peppercorns

Directions

  1. Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat.
  2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes.
  3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.

  4. makes about 5 1/2 cups

Email to a friend | Print this recipe | Back