Rhubarb Chutney
What should one do with a bumper crop of rhubarb? Jam is good, but chutney is even better! This complex spicy-sweet-sour condiment is perfect on pork chops or alongside roasted chicken. I like this recipe because it is simple to make with consistently good results. Make a double batch and give some away!
Makes 1 1/2 pints
Adapted from Food52
4 cups sliced rhubarb stems (the leaves are toxic)
1 cup chopped onion
3/4 cup raisins
1 1/2 cups brown sugar
1 1/4 cups cider vinegar
2 tsp salt
1 tsp cinnamon
2 tsp freshly grated ginger root
1/2 tsp ground cloves
1/2 tsp mustard powder
1/4 tsp chili powder
In a heavy pot, like a Dutch oven, combine all ingredients and bring to a boil. Lower heat to a simmer and stir regularly until the mixture thickens, about 45 minutes.
Stir more frequently as it thickens to keep the bottom from burning. Test for doneness by dragging your cooking spoon through the mixture, exposing the bottom of the pan. If the chutney doesn't close back over the track of the spoon, then it is ready.
Let cool slightly, transfer to jars and keep refrigerated until consumed. You can also follow the instructions for shelf stable canning in the original recipe.