Rhubarb Chutney Recipe

What is in this rhubarb chutney recipe?

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

How to make Rhubarb Chutney:

horizontal image of Rhubarb Orange Chutney Recipe in a ball canning jar with raisins in the foreground

Tie the peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.

Rhubarb Orange Chutney ingredients in a large pot for canning

Combine the orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan.

Bring to a boil over medium high heat, stirring constantly.

Reduce heat and boil gently, stirring occasionally, for 45 minutes.

Add the curry powder, allspice, and reserved spice bag; stir well.

showing Rhubarb Orange Chutney mounded on a spoon to demonstrate when it is thick enough

Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.

Prepare a boiling water bath canner in the meantime. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Rhubarb Orange Chutney being ladled into a ball canning jar.

Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot chutney into hot jars leaving ½ inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Put the jar back in the canner and repeat until all jars are full.

Process in a boiling water canner for 10 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and allow the canner to cool for 5 minutes. Remove jars and cool to room temperature. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Ways to Use this Sweet and Savory Chutney

Level up the flavor of grilled pork tenderloin by generously topping it with the sweet and savory orange rhubarb chutney.

Marinate pork chops in sweet and savory orange rhubarb chutney for a flavorful twist before grilling or baking.

Transform a simple tart into a gourmet treat by spreading a layer of cream cheese on the crust, followed by a generous dollop of the chutney, and for an added kick, sprinkle red pepper flakes to make it spicier.

Can I use frozen rhubarb in my recipes?

Yes, you can use frozen rhubarb in your recipes. Remember to thaw it before using and drain excess moisture to prevent your dishes from becoming too watery.

What is the difference between a relish and a chutney?

A relish is a recipe made with grated or cut up vegetables or fruit with the additions of sugar or vinegar. Whereas a chutney is usually made with fruit as the main ingredient along with spices and aromatics. The texture of a chutney can be thick and chunky or smooth.

How long does homemade chutney last?

Homemade chutney recipes can have at least a year's shelf life, when processed correctly. Once opened store in the fridge and use within four weeks.

How do you know when your chutney is cooked?

How do I know when the chutney recipe is ready to be canned? When the chutney appears thick enough to mound on a spoon without falling off immediately.

Why is my chutney not thickening?

If your chutney is thinner in consistency than you would like, pour the chutney back into the pot and bring it back to a boil. Allow it to simmer rapidly until more of the moisture has boiled off and reached your desired thickness. Keep in mind that chutney will thicken further after it cools.

Does homemade chutney need to be refrigerated?

Once the jars have cooled completely, label them and store in a cool, dry and dark place. Chutneys should last for up to 1 year if unopened. Once opened, store in the fridge and use within a month.

What is chutney?

Chutney is a condiment made from various fruits, herbs, and spices that originated in northern India over 2,000 years ago. Chutney is a chunky sauce that is used to compliment vegetables, savory and spicy dishes or as an addition to a charcuterie platter.

Chutney tips:

Use raisins, golden raisins or a combination of the two in this recipe.
When shopping for rhubarb, buy about 1 ¾ lbs of rhubarb to yield 6 cups.
Tie the spice bag to the handle of the pot for easy removal.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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