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How to Make & Can Rhubarb Chutney

This recipe for How to Make Rhubarb Chutney is very delicious and is a nice accompaniment with just about any meat or fish.

chutneysWe even like it straight from the jar. It also makes a very tasty condiment served spread on top of a creamed cheese bar. This combination is fantastic spread on crackers or small toast rounds.

How to Make Rhubarb Chutney:

This chutney is tasty served with pork chops, chicken breasts and fish, just to name a few.

Type: Condiment Recipe

Prep Time: 20 – 30 min
Process Time: 10 min
Cool Time: up to 24 hrs
Yield: 2 or 3 pint jars

Ingredients:

Instructions:

  • Note: Have ready 3 washed and sterilized pint jars and their lids, or six to 8 smaller jars with their lids. Also, have ready a processing pot containing enough boiling water to barely cover the jars of chutney.
  1. Vollrath 4qt Sauce Pan - shop.cookingwithkimberly.comIn a large sauce pan, bring to a boil and then simmer the following for 15 min – rhubarb, lemon, onion, apple ginger and sugar. Then, remove from heat.
  2. In another pot, cook for 5 min, the apple cider vinegar, curry powder, cinnamon stick. pickling salt and cayenne pepper. Then, remove from heat.
  3. Mixing Bowls - shop.cookingwithkimberly.comBefore combining the ingredients of both pots, remove the cinnamon stick, and then add the raisins into the pot containing the cider vinegar, and stir well. Then, mix the contents of both pots in a large mixing bowl.
  4. Pack the hot chutney into the hot jars leaving a head-space of 1/2 inch at the top of each jar. Apply the lids, and then transfer the jars into the prepared processing pot. Process for 10 min.
  5. Remove jars of chutney from processing pot and allow to cool on a towel and cover the jars with another towel. Allow to sit until they reach room temperature.

I like to store these jars in my refrigerator, but if that isn’t possible, store them in a cool, dry location, like a fruit cellar.

  • Note: Once opened, be sure to refrigerate.

This recipe for how to make rhubarb chutney is changeable, according to your tastes with different spices, dried fruit and the like.

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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