Recipe: Rhubarb Chutney

Title: Rhubarb Chutney
Categories: Relishes
Yield: 6 servings

4 c Diced fresh or frozen 1/2 c Diced candied citron
-rhubarb 1/2 c Apple juice
2 c Diced peeled apples 1/2 ts Ground nutmeg
1 Orange 1/2 ts Ground allspice
1 Lemon 1/2 ts Ground cloves
2 c Packed brown sugar 1/2 ts Ground cinnamon
1 c Raisins 1/4 ts Salt
1 c Currants

Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of
orange and lemon; add to kettle. Peel and section orange and lemon. Discard
the seeds. Cut fruit into small pieces; stir into kettle. Add remaining
ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40
minutes or until thickened, stirring occasionally. Pour into half pint jars
and seal. Freeze or process for 15 minutes in a boiling water bath. Yield:
About 6 half-pints

SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 5/93