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    Home | Canning Recipes

    Rhubarb Chutney Recipe

    Dated: June 11, 2019 Last Modified: April 5, 2022 by Sarah Mock 3 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Try this rhubarb orange chutney recipe with your favorite curried vegetables or Indian inspired dishes. The perfect addition to any charcuterie board this easy chutney recipe is a delicious balance of savory, sweet and spice. 
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    Rhubarb Chutney Recipe square image

    Try this rhubarb chutney recipe with your favorite curried vegetables or Indian-inspired dishes. The perfect addition to any charcuterie board this easy chutney recipe is a delicious balance of savory, sweet and spice.

    Rhubarb Orange Chutney Recipe in a closed vintage blue ball canning jar.

    This post is sponsored Ball® Fresh Preserving. All opinions are my own.

    This chutney recipe would be a nice accompaniment to my crock pot pulled pork, Be sure to check out my Paska Easter bread recipe and the viral seasoned ranch cheese crackers recipe.

    What is in rhubarb chutney?

    Rhubarb Orange Chutney Ingredients
    rhubarb chutney ingredients
    • peppercorns - black, whole
    • mustard seeds
    • Ball® pickling spice
    • orange zest
    • orange juice - fresh
    • rhubarb
    • brown sugar
    • cider vinegar
    • onion, chopped
    • raisins
    • garlic, finely chopped
    • ginger root, finely chopped 
    • curry powder
    • ground allspice
    • 8 ounce canning jars

    How to make Orange Rhubarb Chutney:

    horizontal image of Rhubarb Orange Chutney Recipe in a ball canning jar with raisins in the foreground
    1. 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
    2. Combine the orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan.
    3. Bring to a boil over medium-high heat, stirring constantly.
    4. Reduce heat and boil gently, stirring occasionally, for 45 minutes.
    5. 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
    6. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
    7. 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.
    8. 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.
    9. Put the jar back in the canner and repeat until all jars are full.
    10. 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.

    📝 Frequently asked questions, answers and tips:

    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.Rhubarb Orange Chutney ingredients in a large pot for canning

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

    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.

    Orange Rhubarb 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.

    More rhubarb recipes:

    • Rhubarb cake with almonds
    • Rhubarb curd
    • Rhubarb Dump Cake
    • Strawberry rhubarb infused vodka
    • Rhubarb Sour Cocktail
    • Rhubarb Syrup
    • Rhubarb Basil Smash Cocktail

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Rhubarb Chutney Recipe square image

    Orange Rhubarb Chutney Recipe

    Sarah Mock
    Try this rhubarb orange chutney recipe with your favorite curried vegetables or Indian inspired dishes. The perfect addition to any charcuterie board this easy chutney recipe is a delicious balance of savory, sweet and spice. 
    4.80 from 5 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Canning Time 10 mins
    Total Time 1 hr 40 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Servings 6 half pint jars
    Calories 53 kcal

    EQUIPMENT

    Canning Jar Lifter
    Canning Funnel
    Ball Preserving Starter Kit
    Canning Popper
    Granite Ware Stock Pot
    4 ounce ball jars
    Ball Mason 8oz Jars

    Ingredients
      

    • 10 whole black peppercorns
    • 1 tablespoon mustard seeds
    • 1 tablespoon Ball® pickling spice
    • 4 tablespoon grated orange zest
    • ⅔ cup fresh orange juice
    • 6 cups chopped rhubarb (1 ¾ lbs)
    • 5 cups lightly packed brown sugar
    • 3-½ cups cider vinegar
    • 3 cups chopped onion
    • 1-½ cups raisins
    • 2 tablespoon finely chopped garlic
    • 2 tablespoon finely chopped ginger root
    • 1 tablespoon curry powder
    • 1 teaspoon ground allspice

    Instructions
     

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

    Notes

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

    Nutrition

    Serving: 1tablespoonCalories: 53kcalCarbohydrates: 13gSodium: 4mgSugar: 11g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    More Your Ultimate Guide To Water Bath Canning and Canning Recipes

    • Canning Cranberry Juice
    • Canning Pizza Sauce (Fresh Tomatoes)
    • Preserved Figs In Syrup With Bourbon
    • Fig Preserves Recipe {No Pectin}
    1265 shares
    • Facebook323
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jema

      June 27, 2019 at 6:30 am

      My grandmother always grew rhubarb. Now I have another recipe that I can use and remember her.

    2. Sarah

      June 12, 2019 at 2:03 pm

      Thank you Allison! I love it!I made another batch to share with friends we are seeing this weekend.

    3. Allison

      June 11, 2019 at 10:13 pm

      So much flavor! And way better than store bought!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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