Taste of Home
Rhubarb-Cherry Chutney
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 6 cups.
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
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7 cups chopped fresh or frozen rhubarb (about 2 pounds)
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2 cups packed brown sugar
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2 cups fresh or frozen pitted tart cherries, chopped
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1 large tart apple, peeled and chopped
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1 cup red wine vinegar
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1 medium red onion, chopped
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1 celery rib, chopped
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1 tablespoon finely chopped crystallized ginger
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3 garlic cloves, minced
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground coriander
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1/4 teaspoon ground cloves
Directions
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1.
In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened.
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2.
Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.
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