At posting, I’ve already made this several times and absolutely everyone who has tried it wants the recipe! – lucky for us, it’s a quick and easy one. Borrowed from ‘Preserving the Pint’, by Marisa McClellan, this is now a regular in our fridge as it goes with anything and everything – sausage, pork, chicken, cheese on a cracker, as a spread in a sandwich – this is one of those recipes that gives you a reason to love that rhubarb in your garden (and also why we just planted more!). We still love our Rhubarb Onion Chutney, but there’s definitely some joy in small batch preserving that doesn’t take all day! – enjoy!
Rhubarb Mustard Chutney – makes 3, 250 mL jars
1 lb (460g) rhubarb, chopped into a 1/2-inch dice
1 small yellow onion, minced
3/4 c. dried currants (or golden raisins)
1 1/2 c. EACH packed brown sugar AND apple cider vinegar
3 t. yellow mustard seeds
2 t. sea salt
1 t. EACH cinnamon AND grated fresh ginger
1/4 t. Aleppo pepper
Combine all ingredients in a large, nonstick skillet and bring the mix to a boil while stirring. Once it’s bubbling, turn down the heat and allow it to simmer until thickened to a consistency that works for you. We like ours jammy, so depending on the rhubarb this can take 30 to 45 minutes. Keep an eye on it!
This is something that you can place into sterilized jars and then process in a hot water bath, but as mentioned, this is now a staple so I simply wait until it’s cool, then I keep it in a big sealed jar in the fridge.