rhubarb and onion chutney

Rhubarb Onion Chutney

Ingredients:

• 2 cups diced rhubarb
• 1 cup diced onion
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions:

1. In a large saucepan, combine the rhubarb, onion, brown sugar, apple cider vinegar, ginger, cinnamon, cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 30 minutes, stirring occasionally, until the chutney thickens.
3. Remove the saucepan from the heat and let the chutney cool.
4. Transfer the chutney to sterilized jars and seal tightly.
5. Store the jars in the refrigerator for up to 1 month.
6. Serve the rhubarb onion chutney as a condiment with cheese, meats, or sandwiches.

This rhubarb onion chutney is a delightful balance of sweet and tangy flavors that pairs perfectly with a variety of dishes. The tartness of the rhubarb is complemented by the sweetness of the brown sugar, while the warm spices add depth and complexity to the chutney.

Whether you spread it on a sandwich, serve it alongside a cheese board, or use it as a glaze for roasted meats, this rhubarb onion chutney is sure to elevate your culinary creations. Enjoy!

source = deannasdaughter.com