Rhubarb chutney

It's no secret that I love rhubarb. I've been working for years on cranberry-rhubarb jam recipes that I hope to share soon, and earlier this summer, I made rhubarb butter that was out of this world. But I leaned so far into the sweet side of things that I decided to try something different: chutney. 

I read widely on the topic and soon realized that it was British-style chutney I was thinking of, like the Major Grey's chutney or mango chutney you can buy in most supermarkets. There are heaps more kinds of chutneys that actually originated with Indians, not just in India, but it was the sweet, spicy, tangy condiment I had in mind.

Rhubarb chutney ready to put up for winter

Thank goodness I did. It's marvelous sauce, and I've eaten it on toast, with pork, and even with cheese on an omelet. As I explored the different ways to use it, I realized that it would take it's place alongside yellow and dijon mustards, sriracha and other hot sauces, and katsu sauce in my refrigerator. 

Here's the recipe.

6 cups sliced onion
10 cups sliced rhubarb
1/2 cup minced crystalized ginger
1.5 cups raisins
4 cups light brown sugar
3 cups apple cider vinegar
2 T salt
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. cayenne or other chili pepper powder

Put all the ingredients into a large nonreactive pot. Bring to a boil, stirring, then reduce to a simmer. Continue cooking, stirring occasionally, till the sauce thickens. This could take 45 minutes or more depending on the water content of your onions and rhubarb.

Ladle the sauce into sterilized jars and process in a hot water bath for 10 minutes. This batch made about 16 half pints of chutney. 

Consider experimenting with this recipe. It's quite flexible. For example, you might replace the crystalized ginger with just a tablespoon or two of dried ginger, or even some minced fresh ginger. Try golden raisins, dried cranberries, or another favorite dried fruit instead of raisins. Chopped dried apricot comes to mine. Add more heat, or different heat. The smokiness of chipotle would go nicely in a chutney. As it is, this recipe isn't particularly spicy hot.