Rhubarb Tomato Chutney

By á-47

Makes 3 half-pints

Ingredients

• 1 1/2 cups chopped, seeded ripe tomatoes (3 medium)
• 1/3 cup chopped onion (1 small)
• 1/3 cup coarsely chopped red sweet pepper
• 1/3 cup dried cherries, dried cranberries or raisins
• 1/3 cup white vinegar
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 1/4 cup water
• 1 Tbsp. lime or lemon juice
• 1 tea. grated fresh ginger or 1/4 tea. ground ginger
• 1/4 tea. salt
• 2 cloves garlic, minced
• 1 cup fresh rhubarb cut into 1/2" pieces or 1 cup frozen cut rhubarb, thawed and drained

Preparation

Step 1

In a large stainless-steel, enamel or nonstick heavy saucepan, combine tomatoes, onion, sweet pepper, dried cherries, vinegar, sugar, brown sugar, the water, lime juice, ginger, salt and garlic. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 25 minutes, stirring occasionally.

Stir rhubarb into tomato mixture. Simmer, covered, for 10 minutes. Uncover; simmer about 5 minutes more (15 minutes more, if using frozen rhubarb) or until thickened.

Ladle into hot sterilized half-pint jars.

Process in a boiling-water bath for 10 minutes.