Here's Rhubarb Apple Chutney Recipe
chutneylabel (20K) 3½ cups chopped rhubarb
3 cups chopped apples
2 cups brown sugar
¼ tsp. ground cloves
½ tsp. cinnamon
½ tsp. ground ginger
1 clove crushed garlic
½ cup raisins
½ tsp salt
1-1/8 cups vinegar
1/8 cup water
Combine rhubarb, apples and sugar in stainless steel or enamel saucepan. Let stand one hour.
Add remaining ingredients and bring to a boil. Reduce heat and simmer until thick, about one hour, stirring frequently.
Ladle chutney into steralized jars leaving about 1/8 inch of headspace. Seal, cool and label, then store in a cool, dry place. Refrigerate after opening and consume within two weeks.
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