TOMATO-RHUBARB CHUTNEY

SERVE THIS CHUTNEY WITH GRILLED BEEF AND CHICKEN, SPREAD IT ON A GRILLED CHEESE SANDWICH, OR USE IT TO TOP A ROUND OF BRIE CHEESE TO SERVE WITH CRACKERS FOR A PARTY SNACK.

PREP: 30 MINUTES COOK: 40 MINUTES PROCESS: 10 MINUTES MAKES: 3 HALF-PINTS PHOTO

1½ cups chopped, seeded ripe tomatoes (3 medium)
⅓ cup chopped onion (1 small)
⅓ cup coarsely chopped red sweet pepper
⅓ cup dried tart red cherries, dried cranberries, or raisins
⅓ cup white vinegar
¼ cup granulated sugar
¼ cup packed brown sugar
¼ cup water
1 tablespoon lime juice or lemon juice
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
¼ teaspoon salt
2 cloves garlic, minced
1 cup fresh rhubarb cut into ½-inch pieces or 1 cup frozen cut rhubarb, thawed and drained

1. In a large stainless-steel, enamel, or nonstick heavy pot combine tomatoes, onion, sweet pepper, dried cherries, vinegar, granulated sugar, brown sugar, the water, lime juice, ginger, salt, and garlic. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 25 minutes, stirring occasionally.

2. Stir rhubarb into tomato mixture. Simmer, covered, for 10 minutes. Uncover; simmer about 5 minutes more (15 minutes more if using frozen rhubarb) or until mixture is thickened.

3. Ladle hot chutney into hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

FREEZING DIRECTIONS: Prepare chutney as directed through Step 2. Ladle chutney into half-pint freezer containers, leaving a ½-inch headspace. Cool for 30 minutes. Seal and label containers. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

PER 2 TABLESPOONS: 30 cal., 0 g fat, 0 mg chol., 29 mg sodium, 8 g carb., 0 g fiber, 0 g pro.