Rhubarb Chutney

Ingredients

• 3/4 cup sugar
• 1/3 cup cider vinegar
• 1 tablespoon minced garlic
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1/8 to 1/4 teaspoon ground cloves
• 4 cups coarsely chopped fresh or frozen rhubarb, thawed
• 1/2 cup chopped red onion
• 1/3 cup golden raisins
• 1 teaspoon red food colouring, optional

Instructions

1. In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered until sugar is dissolved, about 2 minutes.
2. Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and the mixture is slightly thickened 5-10 minutes. Stir in food colouring if desired. Cool completely. Store in the refrigerator.