Sweet and tangy rhubarb pineapple chutney

This rhubarb pineapple chutney is the perfect balance of sweet and tangy flavors. It can be served as a topping for meats, a side dish, or as a spread on sandwiches and crackers. The combination of rhubarb and pineapple creates a unique and flavorful chutney that is sure to impress your guests.

Ingredients

• 2 cups chopped rhubarb
• 1 cup chopped pineapple
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup chopped red onion
• 1/4 cup raisins
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt

Directions

1. In a saucepan, combine all the ingredients and bring to a boil over medium heat.
2. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until the mixture thickens.
3. Remove from heat and let cool before serving.
4. Store in an airtight container in the refrigerator for up to two weeks.

Interesting Facts