This spicy rhubarb chutney was one of the first chutneys I ever made – or tasted – when I grew rhubarb for the first time. Over the years I’ve adapted it to be spicier and use less sugar and this year I even substituted honey for part of the sugar with great results.
This is one of the things I’ve learned about growing your own food: you become a lot more adventurous in trying new foods because you’ve got to find a way to use all the food you’ve worked so hard to grow!
Since that first experience with chutney, I’ve made a couple of other types of chutney (including the awesome Addictive Tomato Chutney) and we really like how their wonderful flavors compliment any kind of meat on the menu. This chutney in particular, is spectacular with pork. Really, it’s amazing how good it is with any type of pork!
One of the most often asked questions I get about chutney is how to use it. Chutney is a classic condiment for traditional Indian curries, I’ve found it to be a wonderful addition to salad dressings, and it makes a popular quick and easy appetizer when poured over cream cheese and served with crackers (like I’ve pictured).
Oh, and see those crackers? They are a cracker I made and they are SO good and pretty easy- click here for the recipe: Whole Wheat Sriracha Cheese Crackers.
This canning recipe for spicy rhubarb chutney is adapted from a recipe that ran in the Oregonian many years ago, and I’ve only adapted it to change the spices and use less raisins and sugar- all of which are OK to adapt and still be safe for canning, since the ratio of rhubarb, vinegar, and onion remains the same. If you’re new to canning, this is a great recipe to start with – it’s quick and easy. Make sure to read my Boiling-Water Step by Step Canning Tutorial before you start.
- 2-1/2 lbs. rhubarb, trimmed and sliced thin (about 8 cups)
- 1-1/4 c. brown sugar or sucanat
- ¾ c. honey
- 1 c. apple cider vinegar
- ½ c. chopped onion
- 1 c. raisins, chopped (a food processor works great)
- 1-1/2 Tb. grated fresh ginger (or 2 tsp. dry)
- 1 tsp. ground cinnamon
- ½ tsp. ground allspice
- 1 tsp. sea salt
- 1 to 1-1/2 tsp. red pepper flakes (1-1/2 obviously is more spicy - it's the amount I use - start with the smaller amount if you're not sure)
- Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.
- While the mixture cooks, prepare six ½-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer's directions, and start the water heating in the canner.
- When the chutney is cooked, ladle into 1 jar at a time, leaving ¼-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.
- Process jars in a boiling-water canner for 15 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn't seal to use within 3 to 4 weeks.