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Orange Rhubarb Chutney Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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. 
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Rhubarb Chutney Recipe square image
Prep Time15 minutes
Cook Time1 hour 15 minutes
other time10 minutes
Prep Time1 hour 40 minutes
servings6 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

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

Nutrition

Serving: 1tablespoon | Calories: 53kcal | Carbohydrates: 13g | Sodium: 4mg | Sugar: 11g

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.
CourseCanning Recipes
CuisineAmerican
Keywordorange rhubarb chutney recipe
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