Rhubarb Chutney

Rhubarb Chutney

(4 cups)

Ingredients:

3 cups Rhubarb, chopped

1 cup Brown Sugar, packed

1 cup White Balsamic Vinegar

1 cup Yellow Onion, finely diced

¾ cup Golden Raisins

1 tbsp. Worcestershire Sauce

2 tsp. Fresh Gingerroot, minced

1 tsp. Salt

¾ tsp. Curry Powder

¼ tsp. Ground Nutmeg

2 medium Pears, peeled and diced

2 tbsp. Fresh Mint, minced

Directions:

In a large saucepan, combine rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat and simmer uncovered for 25-30 minutes or until rhubarb is tender.  Stir occasionally.  Add pears and simmer uncovered for 10-15 minutes longer or until pears are tender.  Cool to room temperature and then stir in the mint.  Transfer to a sealable container and refrigerate at least 6 hours before serving.  Store up to a week in refrigerator.

Note:               It is always best to use fresh but frozen works too.

Note:               If you won’t use this much in a week, make a half recipe.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________