Rhubarb Chutney
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:45pm

Ingredients




8 cups sliced fresh rhubarb
2 cups white vinegar
2 cups granulated sugar
2 cups brown sugar, packed
2 cups golden raisins
2 cups finely chopped onions
1/2 teaspoon table salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 tablespoon mustard seeds
1 cinnamon stick, broken up
1 teaspoon whole cloves

Preparation

1 Mix first 9 ingredients in a large heavy pot. 2 Tie mustard seed, cinnamon stick and cloves in a double layer of cheesecloth. Add to pot. 3 Heat on medium, stirring often as it comes to a boil and sugar dissolves. 4 Simmer, uncovered, for about 40 minutes until thickened, stirring occasionally. 5 Discard spice bag. 6 Fill hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands securely. 7 Process for 5 minutes in a boiling water bath.