Makes approximately 3 cups.
2 cups diced rhubarb (2 large stalks)
2 cups dried apricot halves, diced
1 small red onion, minced
1 cup honey
1 cup golden raisins
2 cups cider vinegar
Zest and juice of 1 large lemon
1 Tbsp minced fresh ginger root
1/2 tsp ground cloves
1 tsp allspice
1 tsp cinnamon
1/4 tsp cayenne pepper
In a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat, cover, and simmer 30 minutes, stirring occasionally, until it is thick but still has a small amount of liquid (it will thicken as it cools). Serve warm or cold.
Store in a glass jar in the refrigerator (if using a canning jar, replace the metal lid with a plastic one, so the acid in the chutney won't corrode the lid).