Rhubarb Mint Chutney When the rhubarb & mint are popping up in the early spring, this is a great way to preserve them with a sweet, spicy & savoury chutney that pairs well with everything from curries to grilled meat or veggies, eggs & charcuterie boards. INGREDIENTS: Makes 5 cups1 cup granulated SWEETENER of your choice 3/4 cup apple cider vinegar6 cups sliced rhubarb, about 2 Lbs1 cup minced red onion1 cup apple juice infused dried CRANBERRIES 1 teaspoon GARLIC POWDER1 teaspoon TRUE CINNAMON1 teaspoon GROUND GINGER 1/2 teaspoon cayenne1/2 tsp crushed red pepper flakes1/2 tsp cardamom1/2 tsp SALT Handful of fresh mint leaves, rough chopped MINDFUL PREPARATION: 1. First gather your ingredients. If you are harvesting your own rhubarb, remove the leaves and mulch the plant with them. 2. Next, combine vinegar and sweetener over medium heat to dissolve. 3. Then add remaining ingredients except mint and simmer over medium low heat until softened and thickened, about 15 mins. 4. Allow to cool, puree if you like a smoother texture. Add mint and season to taste with more salt if needed. 5. Process rhubarb mint chutney into jars, freeze 1-2 cup servings or store in the fridge up to 1 month. More ways to use Rhubarb Mint Chutney There are so many delicious ways to use chutney, check out this BLOG to find more ways to use your chutney! Share if you enjoy! Facebook X LinkedIn Pinterest