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  • Rhubarb-Mango Chutney

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  • 1 pound ruby red rhubarb, trimmed of leaves and root ends, then diced (about 3 cups)
    Flesh from 2 large mangoes, diced (scant 1 cup; may substitute an equal amount of dried mango, dried pineapple or golden raisins)
    1/2 cup diced red onion
    1/3 cup crystallized ginger, diced
    1 small garlic clove, peeled and minced
    1/2 serrano chili, stemmed, seeded and sliced (optional)
    2/3 cup granulated sugar (organic or raw may be substituted by weight; 7 ounces)
    2/3 cup packed light-brown sugar
    1/2 cup apple-cider vinegar
    1/2 teaspoon yellow mustard seed
    1/4 teaspoon coriander seed
    1/4 teaspoon kosher salt
    In a heavy, nonreactive, 5-quart pan combine the rhubarb, mango, red onion, crystallized ginger, garlic and chili, if using. Sprinkle the granulated and brown sugars over surface of fruit, then add the vinegar, mustard seed, coriander seed and salt. Stir well until thoroughly incorporated. Bring to a boil over medium-high heat, stirring frequently; cook mixture for about 35 minutes or until it has consistency of chunky applesauce. Be careful; hot mixture will spit and sputter.
    Turn off heat to evaluate consistency. Allow chutney to cool for 3 to 5 minutes, then press against surface with a spoon. Chutney should wrinkle slightly. If it is still watery, return it to heat and boil for 5 minutes before testing again. Continue to cook and test as needed.
    Ladle chutney into sanitized jars, leaving 1/2 inch head space. Run a chopstick or flat, plastic knife along inside of each jar and through chutney to dislodge any air bubbles. Clean rim of each jar, top with warmed lids and finger-tighten rings (not too much). Process in a boiling-water bath for 10 minutes. Turn off heat and use a jar lifter or tongs to transfer jars to a clean, folded dish towel to cool for several hours.
    Label and date sealed jars. Store in a cool, dark place for up to 1 year. Refrigerate after opening.
    Makes 3 half-pint jars.
    Recipe from Cathy Barrow, author of "Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving" (Norton, November 2014).
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