Rhubarb Chutney

A sweet and savory chutney that goes well with cheese, pork, chicken and turkey.

www.comfortandpeasant.com

Servings: 6 Small Jars

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Canning Time
10 minutes

Total Time
55 minutes

Side Dish Appetizer

American French Brittish

easy ginger dates red onion dried cranberries curry powder Canning pot Canning tongs fresh rhubarb muscovado sugar mustard seed red apple

Instructions

1 In a large pan, bring the onions, ginger and vinegar to a boil.
2 Add the rest of the ingredients, except the rhubarb.
3 Add the kosher salt to the pot and bring it back to a boil.
4 Simmer uncovered for approximately 10 minutes until the apples are tender.
5 Stir in the rhubarb and cook, uncovered, until the mixture becomes thick and
jammy, approximately 20 minutes.
6 Let the chutney cool for about 15 minutes, then spoon into sterilized jars and
seal.
7 Can the jars in a hot water bath for approximatley 10 minutes.
8 Carefully remove the jars from the hot water bath using canning tongs and place
on a towel to cool.
9 When cool check to make sure the lids have sealed properly and let the chutney
sit for at least a month before eating to allow the flavors to deepen.