Rhubarb Cherry Chutney
  • 7 cups fresh rhubarb (1/2 inch slices)
  • 1 cup red onion, chopped
  • 1 cup tart apple, peeled and chopped
  • 1 cup  Chukar® Dried Bing Cherries, chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 cups packed light brown sugar
  • 1 cup red wine vinegar
  • 1/4 teaspoon pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
from Chukar Cherries - www.chukar.com

Rhubarb Cherry Chutney (continued)
In a large heavy saucepan, combine all ingredients. Place over medium heat and bring to a boil, stirring constantly until sugar dissolves. Reduce heat and simmer, uncovered, for 30 minutes or until thick, stirring frequently. Leaving a half inch of head space; ladle chutney into hot sterilized jars. Wipe rims clean with a wet cloth and apply lids according to manufacturer's instructions. Process sealed jars in a boiling water bath for 10 minutes. Allow jars to cool. Yield: 5 cups.
from Chukar Cherries - www.chukar.com