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.
Home Canned Spicy Rhubarb Chutney
Ingredients
- 2 ½ pounds rhubarb trimmed and sliced thin (about 8 cups)
- 1 ¼ cups brown sugar
- 3/4 cup honey
- 1 cup apple cider vinegar
- 1/2 cup chopped onion
- 1 cup raisins chopped in a food processor
- 1 ½ tablespoons grated fresh ginger or 2 teaspoons dried ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon sea salt
- 1 to 1½ teaspoons red pepper flakes*
Instructions
- 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 half-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. (Refer to these directions if you need a water bath canning refresher.)
- When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-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. Turn off burner, remove lid and let jars sit in the canner for 5 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.
Notes
- Top cream cheese or goat cheese with it and serve with crackers.
- Use alongside of grilled or roasted poultry or meat as a condiment.
- Serve with Indian curries.
- Use as a sandwich spread (especially good with grilled cheese).
- Top burgers.
Nutrition
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Jaq Bee says
September 8 at 9:48 amI have been making this for two years now and it is my absolute favourite Chutney recipe. Thank you so much for sharing it.
Jami says
September 8 at 9:01 pmSO glad to hear this!
Beth says
May 28 at 1:27 pmJust made this as directed – weighed and didn’t measure the cut up rhubarb. It didn’t seem to cook down very fast, I actually simmered it for about 40 minutes. And it made more than the 6 half pints – actually turned out to be 8 cups total. I will let it sit in the 6 jars I canned and use the remainder over cream cheese tomorrow, and I’m adding a small can of crushed pineapple to the uncanned portion to cut a bit of the vinegar flavor. Overall very good and I am hoping the vinegar taste will mellow out for the next months till I use the rest in the fall!
Jami says
May 29 at 9:45 amI don’t really notice a vinegary taste with this, Beth, but then my family all likes a sweet-tart flavor more. It’s safe to up the sugar to your tastes, you just can’t lower the vinegar content.
vicki levin says
October 20 at 1:17 pmAloha e Jami,
Here in the tropics, my friends up the mountain have 5 foot high rhubarb plants-so when she harvests, it’s a little daunting. But I’m in the preserving mode, so am thrilled to try your recipe. I noticed you didn’t use pectin…is it fairly thin sauce? Looks like it…will prep rhubarb today and make the chutney tomorrow…assume that craisins versus raisins will be just fine…mahalo nui loa!
Jami says
October 20 at 1:38 pmWow, that’s amazing. Chutneys never contain pectin, Vicki – they are naturally thick to use as chunky toppings. This is usually not runny at all for us!
mary payne says
May 22 at 8:53 ami only have white vinegar and red wine. will either work
Jami says
May 22 at 5:35 pmYes, either will work, Mary – I just like cider for it’s mild flavor.
Christine says
July 21 at 6:19 pmCan the chutney be frozen?
Jami says
July 21 at 10:54 pmYes, I’m sure you can, Christine, since freezing wouldn’t affect the texture, as it’s already cooked down.
Kris says
July 11 at 3:29 amThanks so much for getting right back to me. I am going to give it a try!
Kris says
July 10 at 6:40 amThis recipe is fantastic! I am out of rhubarb now–but have lots of gooseberries–do you think I could substitute gooseberries? I am planning to process the jars in a canner–might the switch from rhubarb to gooseberries effect that in any way? Thanks, Kris
Jami says
July 10 at 5:08 pmSo glad you like it, Kris! Gooseberry chutney is a thing, so I would think it could work since they are tart like rhubarb. I might make a small test batch to be sure you like it first. 🙂 The chutney should be safe to can as long as your ratios of gooseberries-to-vinegar is the same as the rhubarb-to-vinegar.
Cat says
February 1 at 5:21 pmThanks for sharing your recipes. Going to make sourdough starter, make the crackers and the Spicy Rhubarb Chutney.
Beth says
July 7 at 2:52 amThis recipe was yum!! Only personal taste would have no cinnamon and just 1tsp of mixed spice but wow! it was great! thanks for sharing.
Carmi says
July 12 at 1:33 pmThis sounds delish. I make a Walla Walla Onion Marmalade that is really good over cream cheese also.
Jami @ An Oregon Cottage says
July 12 at 2:32 pmI’ve made the Walla Walla marmalade before, too! We really liked it as a glaze for meats – super yummy. 🙂