Rhubarb, Date & Apricot Chutney

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 cups sliced rhubarb
• 1 cup chopped dates
• 1/2 cup chopped dried apricot
• 1/4 cup finely chopped onion
• 1 cup lightly packed brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup finely chopped crystallized ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon pickling salt
• 1 teaspoon curry powder

Recipe

• 1 combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. bring to a boil over medium-high heat. reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.
• 2 ladle into sterilized, hot pint jars to within 1/2-inch. seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).