Name: Orange Rhubarb Chutney Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6 half pint jars
Cuisine: American
Ingredients: 10 whole black peppercorns; 1 Tbsp mustard seeds; 1 Tbsp Ball® pickling spice; 4 Tbsp grated orange zest; 2/3 cup fresh orange juice; 6 cups chopped rhubarb ( 1 3/4 lbs); 5 cups lightly packed brown sugar; 3-1/2 cups cider vinegar; 3 cups chopped onion; 1-1/2 cups raisins; 2 Tbsp finely chopped garlic; 2 Tbsp finely chopped ginger root; 1 Tbsp curry powder; 1 tsp ground allspice

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.

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.

Why should I make homemade chutney?

Making a homemade chutney instead of purchasing a homemade chutney will give you control over unnecessary additives, minimal processing and zero preservatives in your recipe. As we know, homemade just tastes better and there is something about taking the time to put love and pride into the food that you serve your family. For additional recipes and promotional offers visit www.BallHomeCanning.com (all of June you can get a free Ball® Real Fruit Classic Pectin when you buy a pack of the new Ball ® Aqua Vintage Jars and upload your receipt)!

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 type of canning jar should I use for this recipe?

In this recipe I am using the Ball® Aqua Vintage Jars because I am crushing on the vintage aqua color and the vintage designs gives me throwback vibes. These Collector’s Edition jars feature a vintage design, color, and logo originally produced from 1910-1923. Safe for canning, the Aqua Vintage Jars are available in Quart, Pint, and Half-Pint sizes.

What is in orange rhubarb chutney?

whole black peppercorns
mustard seeds
Ball® pickling spice
orange zest
fresh orange juice
rhubarb
lightly packed brown sugar
cider vinegar
onion, chopped
raisins
garlic, finely chopped
ginger root, finely chopped
curry powder
ground allspice
6 Ball® (8 oz) half pints Aqua Vintage 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 1/2 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.

Orange Rhubarb Chutney tips:

Use raisins, golden raisins or a combination of the two in this recipe.
When shopping for rhubarb, buy about 1 3/4 lbs of rhubarb to yield 6 cups.
Tie the spice bag to the handle of the pot for easy removal.

Pin to Pinterest:

Yield: 6 half pint jars

Orange Rhubarb Chutney Recipe

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.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Canning Time 10 minutes

Total Time 1 hour 40 minutes

Ingredients

10 whole black peppercorns
1 Tbsp mustard seeds
1 Tbsp Ball® pickling spice
4 Tbsp grated orange zest
2/3 cup fresh orange juice
6 cups chopped rhubarb ( 1 3/4 lbs)
5 cups lightly packed brown sugar
3-1/2 cups cider vinegar
3 cups chopped onion
1-1/2 cups raisins
2 Tbsp finely chopped garlic
2 Tbsp finely chopped ginger root
1 Tbsp curry powder
1 tsp 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 1/2 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.

Rhubarb Orange Chutney Recipe