Rhubarb Chutney - cooking recipe

Ingredients

10 cups fresh rhubarb, coarsely chopped or 10 cups frozen rhubarb
2 cups chopped onions
2 cups cider vinegar
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1 cup raisins
1 cup currants
1/2 cup chopped crystallized ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon curry powder

Preparation

In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
Remove from heat and allow to cool to room temperature. Makes about 8 cups.
TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
To serve: Thaw in refrigerator overnight.
The Best Freezer Cookbook.