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CHUTNEY - Rhubarb Chutney
Nb persons: 0
Yield: about 5 cups
Preparation time:
Total time:
Source:
Seattle Times
-- 4 cups chopped rhubarb
-- 2 cups finely chopped onions
-- ¾ cup raisins
-- 3½ cups light brown sugar
-- 2 cups cider vinegar
-- 1½ teaspoons salt
-- 1 tablespoon peeled and grated fresh gingerroot
-- 1 teaspoon ground cinnamon
-- ½ teaspoon ground cloves
-- 1 tablespoon yellow mustard seeds
-- Dash cayenne pepper
1. Combine the rhubarb, onions, raisins, brown sugar, vinegar, salt, ginger, cinnamon, cloves, mustard seeds and cayenne in a nonreactive 6-quart Dutch oven. Stir over medium heat to dissolve the sugar, then bring to a boil. Reduce heat and simmer gently, stirring often, until fairly thick, about 40 minutes. (The chutney will thicken further when cool.)
2. Cool and pour into jars or freezer containers. Refrigerate or freeze.
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