Tangy Rhubarb Chutney

Ingredients

Rhubarb

2 cups, chopped

Red onion

1 cup, finely chopped

Apple

1 cup, peeled and diced

Brown sugar

1 cup

White vinegar

1/2 cup

Fresh ginger

1 tablespoon, grated

Ground cinnamon

1/2 teaspoon

Ground cloves

1/4 teaspoon

Salt

1/2 teaspoon

Instructions

1. In a large saucepan, combine the chopped rhubarb, finely chopped red onion, diced apple, brown sugar, white vinegar, grated ginger, ground cinnamon, ground cloves, and salt.
2. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The rhubarb will soften, and the mixture will thicken into a chunky sauce.
4. Remove the saucepan from heat and allow the chutney to cool completely in the pan.
5. Transfer the chutney to sterilized jars, seal tightly, and refrigerate for at least 24 hours before serving. This resting period allows the flavors to meld beautifully.
6. Serve this chutney chilled or at room temperature, and enjoy it with grilled meats, cheese boards, or as a flavorful sandwich spread.