**(DIY fresh brown sugar: 2.5 c. White sugar + 7T Molasses-whir or pulse in a food processor until combined)
1 tablespoon grated fresh ginger
1 T Peppercorns, ground
*Remove the leaves and use only the stalks of the rhubarb. The leaves are poisonous.
Place all ingredients in a large pot. Bring to a boil then reduce the heat to low and allow the mixture to simmer until thickened. Stir often to avoid sticking.
You can complete this process more quickly over medium heat but it must be attended to more closely. I prefer the slower route so that I can multi-task. After getting this started I set about making some pies while the chutney cooked.
When the chutney has cooked down it looks like saucy baked beans.
I used thesefour-ounce canning jars to can my chutney. This recipe will fill a dozen jars with just a bit left over.
Follow regular canning guidelines including sanitizing the jars and lids. For canning guidelines reference the Ball Blue Book or other trusted source.
Fill the jars leaving between a half and a quarter inch headspace. Wipe the rims with a cloth dipped in hot water. Add the lids and finger-tighten the rings Process the 4 ounce jars in a hot-water bath for 15 min.
Sweet, sour and savory this is a perfect condiment for pork or chicken as well as the cheese combo described above.