A delightful chutney combining the tartness of rhubarb with the sweetness of caramelized onions, perfect for pairing with cheeses or roasted meats.
Chop the fresh rhubarb into small pieces and dice the yellow onions finely.
Cutting the rhubarb and onions evenly ensures they cook at the same rate.
In a large saucepan, combine the rhubarb, onions, and apple cider vinegar. Cook over medium heat until the rhubarb softens and the onions become translucent, about 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the light brown sugar, kosher salt, freshly ground black pepper, ground cinnamon, and ground cloves to the saucepan. Stir well to combine.
Taste the mixture and adjust the seasoning if needed.
Reduce the heat to low and simmer the mixture, stirring occasionally, until it thickens to a chutney consistency, about 1 hour.
Keep an eye on the mixture to avoid burning, and stir more frequently as it thickens.
Spoon the hot chutney into sterilized jars, leaving a small gap at the top. Seal the jars immediately.
Use a funnel to make filling the jars easier and less messy.
Process the sealed jars in a boiling water bath for 15 minutes to ensure proper preservation.
Ensure the jars are fully submerged in the water bath for effective processing.
Allow the jars to cool completely before storing. Enjoy your chutney as a condiment or gift it to friends and family.
Label the jars with the date to keep track of their freshness.
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