Rhubarb Chutney
A sweet and savory chutney that goes well with cheese, pork, chicken and turkey. www.comfortandpeasant.com
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.