Rhubarb Chutney

By debrcovey

Ingredients

• 2/3 cup apple cider vinegar
• 1 1/2 cups packed light brown sugar
• 8 cups rhubarb, cut into 1/2-inch pieces
• 1 cup golden raisins
• 1/4 cup peeled and finely chopped fresh ginger
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 12 black peppercorns

Details

Servings 6

Preparation

Step 1

1. Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat.
2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes.
3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.