Rhubarb chutney

Rhubarb from our garden. The other ingredients I had on hand. I was low on brown sugar and onion, so I asked Kevin to shop while he was running errands. For reference, TBS means tablespoon and tsp means teaspoon. Makes 2 to 3 pints of thick, spicy chutney.

Ingredients

Rhubarb, 6 cups chopped

Onion, 3 cups sliced

Raisins, 1 cup

Brown sugar, 3 cups (packed)

Apple cider vinegar, 2 cups

Salt, 1 TBS, kosher

Cinnamon, 1 tsp

Ground ginger, 1 tsp

Mustard seed, 1/2 tsp

Ground cloves, 1/2 tsp

Red pepper flakes, 1/2 tsp

Cayenne pepper, 1/8 tsp

Preparation

Combine and stir all ingredients in heavy pot with thick bottom. Do not use aluminum. Set burner on high. Stir with sturdy wooden spoon until chutney heats to boil, then reduce heat to simmer for 45 minutes. Stir frequently as it thickens. Use pint canning jars and water-bath for 15 minutes.