Spiced Rhubarb Chutney

Ingredients

Black pepper

1/2 teaspoon, freshly ground

Salt

1/2 teaspoon

Cloves

1/4 teaspoon, ground

Cinnamon

1/2 teaspoon, ground

Ginger

1 teaspoon, grated

Brown sugar

1 cup, packed

Apple cider vinegar

1/2 cup

Red onion

1 medium, finely chopped

Rhubarb

4 cups, diced

Instructions

1. Combine the rhubarb, red onion, apple cider vinegar, brown sugar, grated ginger, ground cinnamon, ground cloves, salt, and freshly ground black pepper in a large saucepan.
2. Over medium heat, bring the chutney mixture to a boil. Once boiling, reduce the heat to low.
3. Simmer your chutney for 20-25 minutes, stirring occasionally. You're looking for the rhubarb to become soft and the mixture to have a thick, jam-like consistency.
4. Once achieved, remove your pan from the heat and allow the chutney to cool completely.
5. Transfer the cooled chutney into sterilized jars. Ensure the lids are tightly secured.
6. Refrigerate your chutney for at least 24 hours before serving. This step is crucial as it allows the flavors to meld together beautifully.
7. Serve your Spiced Rhubarb Chutney chilled or at room temperature alongside cheese, grilled meats, or sandwiches. Enjoy the depth of flavors it adds to your dishes.