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–+ servings

Orange Rhubarb Chutney Recipe

Created by: Sarah Mock
Rhubarb Chutney Recipe square image
prep time15 minutes
cook time1 hour 15 minutes
Canning Time 10 minutes
total time1 hour 40 minutes
Makes 6 half pint jars

Ingredients

  • 10 peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon Ball® pickling spice
  • 4 tablespoon orange zest
  • ⅔ Cup orange juice
  • 6 Cups rhubarb (1 ¾ lbs)
  • 5 Cups Brown Sugar (lightly packed)
  • 3-½ Cups cider vinegar
  • 3 Cups Onion (chopped)
  • 1-½ Cup raisins
  • 2 tablespoon Garlic (finely chopped)
  • 2 tablespoon ginger root (finely chopped )
  • 1 tablespoon curry powder
  • 1 teaspoon all spice (ground)

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.

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