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.
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
Rhubarb, raisin and orange chutney
Yield: 6 x quarter-litre (½ US pint) jars
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
Instructions
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Make a spice bag from the peppercorns, mustard seeds and pickling spice; set aside.
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In a quite large pot, combine everything from the orange zest down to and including the vinegar.
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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.
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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.
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Spoon into quarter-litre (½ US pint) jars.
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Leave 2 cm (½ inch) headspace.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process for 10 minutes; increase time as needed for your altitude.
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Best after at least a month of jar time.
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.
Nutrition information
Regular version
Per 2 tablespoons:
- 53 calories and 4 mg sodium
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
* 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.
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