Name: Apple Rhubarb Chutney
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 4 cups rhubarb, diced; 2 cups apples, cored, peeled, and diced; 1 cup apple cider vinegar; zest and juice of one orange; 2 cups brown sugar; 1 tablespoon candied ginger, minced; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves (I used whole, worked just fine); 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

Apple Rhubarb Chutney

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a spicy and tangy apple rhubarb chutney, goes great with pork

Author: Prairie Californian
Prep Time: 10
Cook Time: 120
Total Time: 2 hours 10 minutes

Ingredients

Scale

4 cups rhubarb, diced
2 cups apples, cored, peeled, and diced
1 cup apple cider vinegar
zest and juice of one orange
2 cups brown sugar
1 tablespoon candied ginger, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves (I used whole, worked just fine)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

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Instructions

In a large heavy bottomed pan, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 2 hours, stirring every 15 minutes.
Once the mixture has thickened and cooked down, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. If canning, remove any air bubbles with a knife and hot water bath process for 10 minutes. You can also let cool and store in refrigerator for use within a week or two without processing.

Find it online: https://prairiecalifornian.com/apple-rhubarb-chutney/