Rhubarb, Date and Apricot Chutney

Ingredients

4 cups sliced rhubarb

1 cup chopped dates

1/2 cup chopped dried apricot

1/4 cup finely chopped onion

1 cup lightly packed brown sugar

1/2 cup apple cider vinegar

1/4 cup finely chopped crystallized ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon pickling salt

1 teaspoon curry powder

Preparation

Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.

Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).