Tangy Rhubarb Chutney

• 3 cups chopped fresh or frozen rhubarb
• 1 cup packed brown sugar
• 1 cup white balsamic vinegar
• 1 cup finely chopped onion
• 3/4 cup golden raisins
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground nutmeg
• 2 medium pears, peeled and diced
• 2 tablespoons minced fresh mint

1. In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until rhubarb is tender, stirring occasionally.
2. Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint. Transfer to a large bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week.

frozen rhubarb, brown sugar, white balsamic vinegar, onion, golden raisins, worcestershire sauce, fresh gingerroot, salt, curry powder, ground nutmeg, fresh mint

Taken from www.tasteofhome.com/recipes/tangy-rhubarb-chutney/ (may not work)