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Rhubarb Chutney

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Relishes


4 cups Diced fresh or frozen
1/2 cup Diced candied citron --rhubarb
2 cups Diced peeled apples
1/2 teaspoon Ground nutmeg
1 Orange
1/2 teaspoon Ground allspice
1 Lemon
1/2 teaspoon Ground cloves
2 cups Packed brown sugar
1/2 teaspoon Ground cinnamon
1 cup Raisins
1/4 teaspoon Salt
1 cup 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

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