Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Tracy Callahan was the owner of Rhubarb Specialty Baking. She first shared this recipe for Rhubarb Ginger Chutney on April 26, 2003.
Rhubarb Ginger Chutney
- 1 pound cleaned and diced rhubarb
- 2 red onions, sliced
- 1 cup raisins
- 4 packed cups brown sugar
- 2 cups cider vinegar
- 1 teaspoon vanilla
- 1 Tablespoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/2 cup diced crystallized ginger
Combine all the ingredients in a large stainless steel saucepan, and bring to a boil. Reduce to a simmer, and cook 2 hours stirring frequently to prevent burning. Chutney will thicken and become very dark and glossy. Spoon into sterilized jars and seal. This chutney tastes great the day you make it, but for its full impact, wait about a week to give the flavors a chance to marry.