Rhubarb and Apricot Chutney

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Submitted by:
Carolyn		 Country: Canada
Quantity:
6 jars (2 pints/500 mL)		 Preparation time: 0:00 hr.
Cooking time: 0:00 hr.
Specialties: Vegetarian, Low-fat

Ingredients

8 cups rhubarb 2 L
2 cups firmly packed dark brown sugar 500 mL
1 cup cider vinegar 250 mL
1 cup chopped dried apricots 250 mL
1 cup finely chopped onion (saute in a little butter) 250 mL
1 cup dark seedless raisins 250 mL
2 tsp grated lemon rind 10 mL
1/2 tsp dry mustard 2 mL
1/4 tsp allspice 1 mL
1/2 tsp salt 2 mL
1 tbsp freshly grated ginger 15 mL
1/4 tsp chili flakes 1 mL

Directions

Wash rhubarb and coarsely chop. Put in a large saucepan with all other ingredients.

Heat to boiling and cook for approximately 5 minutes, stirring constantly. Reduce heat and simmer uncovered for 1 hour until rhubarb is tender.

Pour into hot sterilized jars and seal. Store in a cool place.

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