Ingredients:

  • 1 lb rhubarb, chopped into 1/2 inch pieces
  • 1 medium yellow onion, finely diced
  • 1 medium Granny Smith apple, peeled and diced
  • 2 tbsp neutral oil
  • 1 cup brown sugar, packed
  • 3/4 cup apple cider vinegar
  • 2 tbsp fresh ginger, grated
  • 1.5 tsp red chili flakes
  • 1/2 tsp salt
  • 1 cinnamon stick
  • 4 whole cloves
  • 1/2 tsp ground allspice

Instructions:

  1. Wash the rhubarb thoroughly and chop into uniform half-inch pieces. Dice the onion and apple into small, consistent cubes.
  2. Heat the neutral oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent.
  3. Stir in the grated ginger and chili flakes, cooking for 60 seconds until fragrant.
  4. Stir in the rhubarb, apple, brown sugar, apple cider vinegar, cinnamon stick, cloves, and ground allspice.
  5. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20-25 minutes until the rhubarb has softened and the liquid has reduced into a thick, glossy glaze.
  6. Remove the cinnamon stick and whole cloves. Ladle the hot chutney into sterilized jars, seal tightly, and let cool completely on the counter before refrigerating.