Rhubarb, Date and Apricot Chutney
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 5:04pm

Ingredients




4 cups sliced rhubarb
1 cup chopped dates
1/2 cup chopped dried apricot
1/4 cup finely chopped onion
1 cup lightly packed brown sugar
1/2 cup apple cider vinegar
1/4 cup finely chopped crystallized ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pickling salt
1 teaspoon curry powder

Preparation

1 Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently. 2 Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).