Ingredients:

  • 2 lbs fresh rhubarb, diced into ½ inch pieces
  • 1 medium yellow onion, finely diced
  • 3 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 ½ cups soft brown sugar, packed
  • 1 cup apple cider vinegar
  • ¼ cup white wine vinegar
  • 1 tsp red chili flakes
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp sea salt
  • ½ cup golden raisins

Instructions:

  1. Combine the diced onion, grated ginger, and minced garlic in a large heavy-bottomed pot over medium heat. Sauté for 4–5 minutes until the onions become translucent and the ginger smells fragrant.
  2. Stir in the diced rhubarb, brown sugar, apple cider vinegar, white wine vinegar, red chili flakes, ground cinnamon, ground cloves, and sea salt. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Stir in the golden raisins.
  3. Simmer uncovered for 30–35 minutes, stirring occasionally, until the liquid reduces by half and the rhubarb softens into a thick, glossy, mahogany-colored glaze.
  4. Remove from heat and let the mixture sit for 10 minutes to settle. Ladle the hot chutney into sterilized jars, leaving ¼ inch of headspace, and seal tightly.