Rhubarb Apple Chutney

Name: Rhubarb Apple Chutney
Yield: Approximately 3 to 4 pints
Ingredients: ½ teaspoon cloves; ½ teaspoon cinnamon; ½ cup cider vinegar; 1 teaspoon ginger; 1 teaspoon allspice; 2½ cups brown sugar, or half white sugar; ½ cup yellow onion, finely chopped; 1 cup currants or chopped raisins; 2 lbs. frozen rhubarb or fresh, if available; 3 cups cooking apples, finely chopped or grated; 1 orange

Preparation info

Approximately
3 to 4 pints

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

This is a mild chutney.

Ingredients

2 lbs. frozen rhubarb or fresh, if available
3 cups cooking apples, finely chopped or grated

Preserve
Sauce
Vegan
Gluten-free

Method

Chop or cut the rhubarb into small pieces. Add the apples, onion, and currants or raisins. Grate the orange rind fairly coarsely, remove all the pitch, and cut the fruit from the membrane. Chop the fruit and add along with any juice from the membranes. Stir in the remaining ingredients.
Mix well and cook, slowly, until thick, about 1 hour. Seal in sterile jars.