Ingredients
7 cups chopped fresh or frozen rhubarb (about 2 pounds)2 cups packed brown sugar2 cups fresh or frozen pitted tart cherries, chopped1 large tart apple, peeled and chopped1 cup red wine vinegar1 medium red onion, chopped1 celery rib, chopped1 tablespoon finely chopped crystallized ginger3 garlic cloves, minced3/4 teaspoon ground cinnamon1/2 teaspoon ground coriander1/4 teaspoon ground cloves
Preparation
In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened.
Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.
