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.
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?
- 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:
- 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.
📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:
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.
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 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.
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. 
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.
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.
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
Orange Rhubarb Chutney Recipe
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!
HELPFUL KITCHEN TOOLS
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
- 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.
Nutrition
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.
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®
Jema
My grandmother always grew rhubarb. Now I have another recipe that I can use and remember her.
Sarah
Thank you Allison! I love it!I made another batch to share with friends we are seeing this weekend.
Allison
So much flavor! And way better than store bought!