4 cups sliced rhubarb, chopped into ½ inch pieces (about 1 pound)
1 small yellow onion, minced
3/4 cups raisins
1 ½ cups brown sugar
1 ½ cups apple cider vinegar
2 tsp. fine sea salt
1 tbsp. yellow mustard seeds
1 tsp. cinnamon
1 tsp. grated fresh ginger
¼ tsp. cayenne or Aleppo pepper
Combine all ingredients in a wide, non-reactive pot, which is anything that’s not made from bare cast iron or aluminum. Place the pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium and simmer gently, stirring regularly, until thickened. This will take about 45 – 60 minutes.
As the chutney gets closer to done, make sure to stir every minute or so to prevent scorching. You’ll know the chutney is finished cooking when you can pull your spoon through the chutney and the space you’ve created doesn’t fill in immediately.
If you plan on eating your three half-pints in short order, you’re welcome to skip the processing part and simply keep the chutney in the fridge.
To process the jars for shelf stability:
Prepare a boiling water bath and 3 half-pint jars. You can use any pot that’s tall enough to cover the top of the jars with one inch of water while you process them. The bottom of the jars should not come into contact with the surface of the pot, so use a small rack, silicone pot holder or folded tea towel in the bottom of the pot.
Funnel the hot chutney into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims of the jars to ensure they’re clean. Apply the lids and screw on the bands until just fingertip tight. Process in a boiling water bath for 10 minutes.
When time is up, remove jars from the canner and set them to cool on a folded kitchen towel.
Any unsealed jars should be refrigerated. Sealed jars can be kept in a cool, dark place for up to one year.