Spiced Rhubarb Chutney

Instructions

1. 1

   In a pot, bring all of the ingredients to a boil while stirring. Simmer over medium-low heat for 20 minutes, stirring occasionally.

2. 2

   Transfer to airtight containers. Let cool, then refrigerate. The rhubarb chutney will keep for 1 month in the refrigerator. You can also store the chutney in sterilized jars for 1 year at room temperature (see note).

3. 3

   Delicious served with beef, pork or grilled chicken.