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Home / Chutneys / Rhubarb, Raisin and Orange Chutney

Rhubarb, Raisin and Orange Chutney

Filed Under: Chutneys, Seasonal Spring Tagged With: Orange, Raisins, Rhubarb

rhubarb, raisin and orange chutney 004

This is a home-canning recipe for a delicious chutney with an unusual but delightful combination of flavours that work well together: rhubarb, raisin and orange. Good with any roast supper; also good with strong cheeses such as aged cheddars or blues.

This recipe makes a lot. You can cut this recipe in half.

Contents hide
  • 1 The recipe
  • 2 Rhubarb, raisin and orange chutney
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Sugar-free version

The recipe

If you wish to adjust batch size, do the math first on paper.

Jar size choices: 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 6 x quarter-litre (½ US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes

Print

Rhubarb, raisin and orange chutney

Yield: 6 x quarter-litre (½ US pint) jars
Course Condiments
Cuisine American
Keyword Rhubarb
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 x quarter-litre (½ US pint) jars
Calories 53kcal
Metric - US Customary

Ingredients

  • 10 black peppercorns
  • 1 tablespoon mustard seed
  • 1 tablespoon pickling spice
  • 4 tablespoons orange zest
  • 150 ml orange juice (⅔ cup / 5 oz)
  • 500 g onion (chopped. 3 cups / 17 oz)
  • 750 g rhubarb (1 ½ lb, 6 cups of cut into 1 inch pieces)
  • 250 g raisins (1 ½ cups / 9 oz)
  • 2 tablespoons garlic (minced)
  • 2 tablespoons ginger (fresh, grated)
  • 850 g brown sugar (5 cups lightly-packed / 30 oz)
  • 850 ml cider vinegar (5% acidity or higher. 3 ½ cups / 28 oz)
  • 1 teaspoon ground allspice
  • 1 tablespoon curry powder
Metric - US Customary

Instructions

  • Make a spice bag from the peppercorns, mustard seeds and pickling spice; set aside.
  • In a quite large pot, combine everything from the orange zest down to and including the vinegar.
  • Bring to a boil, stirring constantly so you don't get any scorching, then lower to a simmer and let simmer uncovered on low for 45 minutes, stirring occasionally.
  • Add spice bag, allspice and curry powder. Stir in, and let simmer for another 30 minutes or until thick enough to mound up on a spoon.
  • Spoon into quarter-litre (½ US pint) jars.
  • Leave 2 cm (½ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process for 10 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 2g | Calories: 53kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 0.1g | Sodium: 4mg | Fiber: 0.5g | Sugar: 11.5g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • You will need about 3 quite large oranges.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 5 teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.
  • This recipe is even more time-consuming that it looks to put it together. You can just use ginger from a tube, and minced garlic from a bottle or tube, to save a bit of time.
  • Prep time really is about an hour, though, even if you take those short cuts.
  • The pulse button on a food processor will chop the coarse onion quite nicely and quickly.
  • It doesn’t matter how big or small you cut up the rhubarb, it will all break down anyway.
  • The book says you’ll get 6 jars, but you may get up to 10. It will depend on how thick you want it and therefore how much longer you simmer it to thicken it.
  • This is an ideal mixture to use a heat diffuser with while cooking it in the pot.

Recipe source

Orange Rhubarb Chutney. In: Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 248.

Modifications made :

  • Added suggestions for sugar and salt subs.

rhubarb, raisin and orange chutney 003

Nutrition information

Regular version

Per 2 tablespoons:

  • 53 calories and 4 mg sodium

Rhubarb Raisin and Orange Chutney Nutrition Regular

Sugar-free version

Per 2 tablespoons:

  • 19 calories and 2 mg sodium
  • Weight Watchers PointsPlus®: 1 to 2 tablespoons: 0 points; 3 to 6 tablespoons: 1 point

rhubarb raisin and orange nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

rhubarb, raisin and orange chutney 005

Tagged With: Orange, Raisins, Rhubarb

Filed Under: Chutneys, Seasonal Spring Tagged With: Orange, Raisins, Rhubarb

Reader Interactions

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