Rhubarb and Dried Cherry Chutney

By á-47

I used 1/2 cherries and 1/2 golden raisins. Yum.

Ingredients

• 2 lb. fresh rhubarb
• 1 1/2 cups chopped yellow onion
• 1 tart green apple, peeled, cored and finely chopped
• 1 1/2 cups dried cherries
• 1 3/4 cups firmly packed light brown sugar
• 2-4 jalapenos, seeds and veins removed
• 4 cloves garlic, minced
• 2 Tbsp. finely minced or grated fresh ginger
• 2 Tbsp. brown or yellow mustard seed
• 2 tea. salt
• 1 tea. paprika
• 1 tea. ground coriander
• 2 cups cider vinegar
• 1/4 cup corn syrup

Preparation

Step 1

Wash 7 half pint jars. Keep hot until needed.

Prepare the rhubarb by washing, trimming, and cutting into 1/2" dice to measure 6-7 cups. In large, non aluminum pot, combine the rhubarb, with the onion, apple, cherries, brown sugar, jalapenos, garlic, fresh ginger, mustard seed, salt, paprika, and ground coriander. Bring the mixture to a boil over medium heat, stirring to mix well. Reduce the heat to a simmer and cook, partially covered, stirring occasionally, until the onion becomes translucent and very tender, about 30 minutes.

Stir in the vinegar and corn syrup, return the mixture to a simmer, and continue cooking, uncovered over medium high heat, stirring frequently, until the chutney becomes thick enough to mound slightly in a spoon (about another 20-30 minutes). Remove from heat and adjust the seasoning, adding additional salt if necessary.

Ladle into jars and process in hot water bath for 10 minutes.