It works well with savory foods, adding a delicious burst of flavor. Unlike a jam, chutney uses a blend of vinegar and sugar to preserve the rhubarb. The vinegar also helps bring out the flavor, in a similar way to other condiments like chimichurri sauce, romesco sauce, and salsa verde.
Ingredients 250 g rhubarb (1/2 lb, 2 cups, diced. 1 lemon 600 g cooking apples (measured after being peeled, cored and diced. 125 ml water (1/2 cup / 4 oz) 900 g sugar (white. 4 cups / 2 lbs) 75 g cranberries (dried. 1 teaspoon cinnamon (ground) 1/2 teaspoon nutmeg (ground) 100 ml juice (apple, lemon, or cranberry.
When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.
In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. Add the rhubarb, onion and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.