Spicy Rhubarb Chutney to Can or Freeze
A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.
Servings: 6 half pints or 3 pints
Calories: 54kcal
Equipment
- Cutting board and sharp chef's knife
- 6-quart or larger stock pot and wooden spoon
- Ladle and large funnel (like those made for canning)
- For canning: water bath canner, six half-pint jars with lids and rings
- For freezing: six 8-ounce freezer-safe containers
Ingredients
- 2 ½ pounds rhubarb, trimmed and sliced thin (8-9 cups)
- 1 cup brown sugar, lightly packed
- 3/4 cup honey (or 1/2 cup for a slightly less sweet version)
- 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.
- For Canning: 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.
- For Freezing: simply ladle slightly cooled chutney into clean freezer-safe containers, label and freeze for up to a year.
Notes
*1½ teaspoons is obviously more spicy - it's the amount I use, but start with the smaller amount if you're not sure.
Ways to Use Chutney:
- 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
Serving: 2tablespoons | Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 111mg | Fiber: 1g | Sugar: 10g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
