Rhubarb, Date & Apricot Chutney
- 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
- 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.
- 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).
rhubarb, dates, apricot, onion, brown sugar, apple cider vinegar, ginger, nutmeg, pickling salt, curry powder
Taken from www.food.com/recipe/rhubarb-date-apricot-chutney-323415 (may not work)