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Rhubarb Chutney Recipe

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4.2 from 1 review

This Rhubarb Chutney recipe offers a delightful blend of tart rhubarb and sweet, spiced flavors, simmered to a thick, jam-like consistency. Perfect as a condiment or accompaniment to meats and cheeses, this chutney is preserved using traditional canning methods for long-lasting enjoyment.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings (approximately 8 to 10 half-pint jars)

Ingredients

Chutney Ingredients

  • 8 cups chopped rhubarb
  • 5 cups onions (thinly sliced)
  • 2 1/2 cups white sugar
  • 2 1/2 cups dark brown sugar
  • 2 1/2 cups cider vinegar
  • 2 tsp kosher or canning salt
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp cayenne pepper

Canning Supplies

  • Clean canning jars, lids, and bands
  • Water bath canner or large pot with rack

Instructions

  1. Prepare Rhubarb and Onions: Chop the rhubarb into rough dice and set aside. Thinly slice the onions, place them in a bowl, cover with boiling water, and let stand for 5 minutes. Drain and discard the water to mellow the onion flavor.
  2. Dissolve Sugars in Vinegar: In a heavy-bottomed pot over medium heat, stir the white sugar and dark brown sugar into the cider vinegar until fully dissolved, being careful to avoid burning the sugar.
  3. Add Ingredients and Spices: Add the prepared onions, rhubarb, salt, ground cloves, cinnamon, allspice, and cayenne pepper to the pot. Stir well to combine all components.
  4. Simmer the Chutney: Bring the mixture to a boil, then reduce heat and simmer uncovered. Stir often and cook until the chutney thickens to a jam-like consistency, approximately 1 hour. Remove from heat.
  5. Prepare Jars for Canning: While simmering the chutney, prepare canning jars, lids, and bands by washing them thoroughly. Simmer jars in water for a few minutes and keep them warm in an oven preheated to 200°F to sterilize and prevent jar breakage during filling.
  6. Fill the Jars: Using a soup ladle, carefully spoon the hot rhubarb chutney into the sterilized jars, leaving about 1/2 inch of headspace at the top.
  7. Seal the Jars: Wipe the jar rims clean with a damp cloth or paper towel to remove any residue. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the Jars: Place the jars on a rack inside a large pot or water bath canner filled with boiling water, ensuring the water covers the jar tops by at least an inch. Process for 15 minutes, adjusting time if at higher altitudes.
  9. Cool and Store: Remove the jars carefully and place them on a towel-lined countertop to cool completely. Listen for the characteristic popping sound that signals proper sealing. Once cooled, check seals, label jars with the date, and store in a cool, dark place for up to six months.

Notes

  • Use kosher or canning salt to avoid additives that can cloud the chutney.
  • Boiling the onions briefly mellows their sharpness for a balanced flavor.
  • Keep stirring during simmering to prevent sticking and burning.
  • Maintaining jar temperature before filling prevents cracking and preserves the chutney properly.
  • Always adjust water bath processing time for your altitude to ensure food safety.
  • The chutney pairs wonderfully with roasted meats, cheeses, or as a sandwich spread.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American
  • Diet: Kosher

Find it online: https://recipeteach.com/rhubarb-chutney-recipe/