New Zealand Rhubarb Chutney Recipe
Ingredients
| Rhubarb 3 cups diced in 1-inch pieces | ||
| Oder vinegar 1 cup | ||
| Onion 2 cups thinly sliced | ||
| Garlic | 1 Clove (5gm), minced | |
| Brown sugar | 1 1/2 Cup (16 tbs) (Curry powder 2 teaspoons) | |
| Salt | 1 Teaspoon (Curry powder 2 teaspoons) | |
| Cloves | 1/2 Teaspoon (Curry powder 2 teaspoons) | |
| Cayenne | 1/8 Teaspoon (Curry powder 2 teaspoons) | |
| Cinnamon | 1 Teaspoon (Curry powder 2 teaspoons) | |
| Ginger root 1 tablespoon grated | ||
| Lemon 1, grated peel, juice, and pulp | ||
| Raisins | 1/2 Cup (16 tbs) (Curry powder 2 teaspoons) | |
| Prepared mustard | 1 1/2 Teaspoon (Curry powder 2 teaspoons) | |
| Mustard seeds | 2 Tablespoon (Curry powder 2 teaspoons) | |
Directions
Simmer all ingredients together over low heat, stirring occasionally, until thick (about 30 to 40 minutes).
Pack into sterilized 1/2-pint jars and process 10 minutes in boiling water bath.
Pack into sterilized 1/2-pint jars and process 10 minutes in boiling water bath.
Chef
