THIS CHUTNEY MAKES AN EXCELLENT POTLUCK CONTRIBUTION when paired with a log of goat cheese and a tender baguette. It’s adapted from the rhubarb chutney recipe in The New York Times Heritage Cookbook that was printed in 1971 and edited by Jean Hewitt.
6 cups sliced rhubarb (about 2 pounds/910 kg rhubarb stalks)
3 cups/345 g sliced onion (2 medium onions)
1 cup/170 g raisins
3 cups/600 g (packed) light brown sugar
2 cups/480 ml apple cider vinegar
1 tablespoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon mustard seed
½ teaspoon ground cloves
½ teaspoon red pepper flakes
⅛ teaspoon cayenne pepper
Prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine all ingredients in a large pot and bring to a boil. Reduce the heat and simmer gently until the mixture is thick and sticky, stirring regularly for 45 to 75 minutes. You’ll know it’s done when all the ingredients have come together in a uniformly brown mash (chutney always tastes better than it looks).
When the chutney is finished cooking, ladle it into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11).
Note: The cooking times for chutneys can vary drastically depending on the width of your pot, the amount of humidity in the air, and the water content of the ingredients. The goal is to cook it down until it is thick and any remaining liquid is syrupy. Give it plenty of time and stir it regularly to ensure that it does not burn.