Rhubarb & Strawberry Chutney

• 3 pounds rhubarb (5 cups diced)
• 1 cup diced onion
• 2 garlic cloves, minced
• 3/4 cup crystallized ginger
• 2 cups dried strawberries
• 1 teaspoon mustard seed
• 1/2 teaspoon coriander seed
• 1/2 teaspoon kosher salt
• 1 cup apple cider vinegar
• 1 cup brown sugar

1. In a 5 quart, non-reactive pot (I use a Le Creuset,) add the rhubarb, onion, garlic, ginger, strawberries, mustard seed, coriander seed, salt, vinegar and brown sugar. Stir well.
2. Raise the heat from medium low to medium high over the course of fifteen minutes until the mixture reaches a slow simmer.
3. Simmer, uncovered, stirring regularly and gently. It will get thicker and the rhubarb will break down. When a spoon leaves a trail along the bottom of the pot, and the mixture thickens, about 45 minutes, the chutney is ready to process.
4. For shelf stability, fill half pint jars leaving 1/2" headspace. Process in a boiling water bath for 10 minutes. Otherwise, the chutney will keep a month or more in the refrigerator.

rhubarb, onion, garlic, ginger, dried strawberries, coriander seed, kosher salt, apple cider vinegar, brown sugar

Taken from food52.com/recipes/21993-rhubarb-strawberry-chutney (may not work)