Tomato Rhubarb Chutney
The second recipe for Monday was on the burner once the Green Tomato Chutney was in the canner.
Ingredients
- 1 1/2 cups chopped, seeded ripe tomatoes (3 medium)
- 1/3 cup chopped onion (1 small)
- 1/3 cup coarsely chopped red sweet pepper
- 1/3 cup dried cherries, dried cranberries, or raisins
- 1/3 cup white vinegar
- 1/4 up sugar
- 1/4 cup brown sugar
- 1/4 cup water
- 1 T. bottled lime or lemon juice
- 1 t. grated fresh ginger or 1/4 t. ground ginger
- 1/4 t. kosher salt
- 2 cloves garlic, minced
- 1 cup fresh rhubarb cut into 1/2 inch pieces or 1 cup frozen, thawed
Instructions
- In a large stainless steel, enamel, or nonstick heavy saucepan, combine tomatoes, onion, sweet pepper, dried cherries, vinegar, sugars, the water, lime juice, ginger, salt and garlic.
- Bring to boiling, stirring occasionally, reduce heat. Simmer covered for 25 minutes stirring occasionally.
- Stir rhubarb into tomato mixture. Simmer, covered, for 10 minutes. Uncover; simmer about 5 minutes more or until thickened.
- Ladle hot chutney into hot half pint jars, leaving a 1/2 inch headspace.
- Wipe jars, adjust lids and water bath for 10 minutes starting timing when the water come up to a boil. Make 3 half pints.