Wednesday, June 24, 2009

Rhubarb Chutney

So Easy, and yummy. I love chutneys, and this was very easy. You could cut the sugar, but I found a bit more than 1 1/2 cups, helped cut a slightly to tangy chutney.... if you don't want so much sugar in it I would cut the cider vinegar a little. A bit to tangy for me. but it has a well rounded taste of sweet, sour and salt over all...
thinking about it now, I might (next time) add a little jalapeno and or ginger
to it for a little kick.... (hmmm? stay tuned I may make another batch!)
depends on what you like. I like it to hit every taste bud....

Rhubarb Chutney
  • 3 cups fresh rhubarb, chopped
  • 2 cups chopped onion
  • 2 cups brown sugar
  • 1 cup cider vinegar
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tsp salt
throw it all in a heavy pot and let it boil, then simmer for 30 minutes. Sterilize some pint jars or which ever size you like, lids and bands. Pout into jars, wipe rims clean, put on lids and bands and turn up side down to cool, they will seal themselves.... makes about 2 pints.

try it first as is, then go back and try other added flavors.... for a fast easy yummy chutney, this is a good one.

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