RHUBARB CHUTNEY

This delicious rhubarb chutney recipe came about a couple of years ago as a way to use up some of my abundant rhubarb harvest. You know that time of year when it seems like you’ll never be able to use up all the rhubarb in your garden? I had so much I was giving tons away to friends and neighbours and still had so much left over. After the obligatory baking of pies and tarts, I was looking for something different to do with it. I had had enough of sweet and was trying to find a way to use it in a savoury recipe. I came across a recipe for a date chutney and instantly knew that adding rhubarb would take it to the next level.

This sweet and savoury rhubarb chutney is the perfect accompaniment to cheese and I often add it to my charcuterie boards. It goes particularly well with hard cheeses but I have also used it with soft cheeses such as brie and camembert and it was lovely as well. It’s delicious paired with cooked chicken, pork and turkey as well as used as a sandwich spread. It will truly take a smoked chicken, turkey or pork sandwich to a whole other level.

What Ingredients Do I Need To Make Rhubarb Chutney

Most of the ingredients are easy to find in your local grocery store.

• Fresh rhubarb – While I recommend fresh rhubarb for the best results you could also use frozen. Just be sure to drain it well.
• Red Onion – You want red onions here as they are a little sweeter than yellow onions.
• Red apples – Peeled and chopped.
• Pitted dates – Chopped.
• Dried cranberries – No need for fresh as dried works better here and they will soften as they cook.
• Ginger – Peeled and grated.
• Mustard seed
• Curry powder
• Red wine vinegar
• Muscovado sugar

As for any special tools for the canning, you will make your life a lot easier if you have a large canning pot and a pair of canning tongs to lower & remove the jars from the hot water bath. It also helps to have a steaming rack so that the jars are not sitting directly on the bottom of the pot but you can also line the bottom of the pan with a kitchen towel before adding the jars. This will help cushion the jars and avoid possible breakage.

How To Make Rhubarb Chutney

Although my recipe does require canning it’s still quite easy to make. The ingredients are all cooked until fairly tender and the mixture is soft and jammy. After allowing the mixture to cool for approximately 15 minutes it’s poured into sterilized jars and cooked in a water bath for about 10 minutes. After the jars have cooled be sure to check the jars to ensure that they have sealed properly. The last step is the most important so be sure not to skip it. For the best results, you must let the rhubarb chutney rest for at least a month to allow the flavours to meld.

Do I Have To Put It In A Water Bath

I am used to making a large batch so prefer to use a waste bath so the rhubarb chutney stays fresh longer but if you’re only making a small batch that you will be using up quickly you can skip the water bath and store the rhubarb chutney in the fridge where it will keep well for a couple of months.

FREQUENTLY ASKED QUESTIONS;

What is chutney? Chutney is a common condiment in Indian and is made by cooking fruits, vegetables, and herbs with spices, vinegars and sugar. It's often used to provide balance to dishes or bring out a certain flavor.
 
What is the difference between a jam and a chutney? Both contain sugar but Jam is much sweeter than chutney which also contains vinegar giving it a more acidic and tangy flavor.

Which vinegar is best for chutney? When choosing a vinegar to make chutney with it's important to choose one with that has an acetic content of at least 5%. Most good white, malt, wine or cider vinegars should work. 

Which sugar is best for chutney? Any good white granulated sugar will work. Brown sugar will give a darker color to the chutney and is often used for darker fruit chutney's while white is used for lighter chutneys. 

Rhubarb Chutney

A sweet and savory chutney that goes well with cheese, pork, chicken and turkey.

www.comfortandpeasant.com

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Canning Time 10 minutes mins

Total Time 55 minutes mins

Course Appetizer, Side Dish

Cuisine American, Brittish, French

Servings 6 Small Jars

Equipment

• Canning pot
• Canning Tongs

Ingredients

  

• 50 g fresh ginger
• 300 ml red wine vinegar
• 500 g red apple, peeled and finely chopped
• 200 g pitted dates, chopped
• 200 g dried cranberries
• 1 tbsp mustard seed
• 1 tbsp curry powder
• 400 g light muscovado sugar
• 11 g kosher salt
• 700 g fresh rhubarb, sliced into 2cm chunks
• 500 g red onion chopped

Instructions

 

• In a large pan, bring the onions, ginger and vinegar to a boil.
• Add the rest of the ingredients, except the rhubarb.
• Add the kosher salt to the pot and bring it back to a boil.
• Simmer uncovered for approximately 10 minutes until the apples are tender.
• Stir in the rhubarb and cook, uncovered, until the mixture becomes thick and jammy, approximately 20 minutes.
• Let the chutney cool for about 15 minutes, then spoon into sterilized jars and seal.
• Can the jars in a hot water bath for approximatley 10 minutes.
• Carefully remove the jars from the hot water bath using canning tongs and place on a towel to cool.
• When cool check to make sure the lids have sealed properly and let the chutney sit for at least a month before eating to allow the flavors to deepen.

Notes

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

Keyword Canning pot, Canning tongs, curry powder, dates, dried cranberries, Easy, fresh rhubarb, ginger, muscovado sugar, mustard seed, red apple, red onion

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If you’re looking for more rhubarb recipes be sure to check out my Easy No-Pectin Rhubarb Jam recipe and if you’re wondering how to grow your own rhubarb be sure to read my guide on How To Grow Rhubarb.