We had some friends gift us with a yummy jar of Rhubarb Onion Chutney, so between that and the fact that I knew I had a tested recipe from Kyla, I was inspired to whip some up.  Even with the chopping it was easy, and worth it!  I slathered some on a pork tenderloin before roasting it and Brock couldn’t get enough – though to be fair, I initially tried it on some cheese and crackers and I couldn’t get enough.  I put my batch into sterilized jars, piping hot, so they all sealed, but I have a second fridge so I put them in there anyway.  If you need some more direction on canning – Kyla will hook you up.  Enjoy!

Rhubarb Onion Chutney

4 c. rhubarb AND 3 c. onion, all fine dice

1 c. raisins AND 3 1/2 c. brown sugar

2 c. apple cider vinegar AND 1 T. salt

1 t. EACH cinnamon AND ground ginger (or a couple of inches of fresh ginger, grated)

1/2 t. ground cloves

1/8 t. cayenne

Put everything into a large, heavy bottomed pot or skillet – I used my Dutch oven – bring it all to  a boil while stirring regularly, then allow it to simmer for about an hour until it thickens up a little bit.  I wasn’t paying much attention, so I left mine for longer and it does thicken – if it’s not jammy when you’re finished cooking it, then it will be too thin.

I opted to give it a few swirls with my immersion blender and then I poured it into my hot, sterilized jars, wiped the rims, added the lids and left them to cool.  As mentioned, they all sealed on their own so I didn’t bother with a hot water bath.

I found this to make about 8 cups, but I wouldn’t be surprised if I make it again this summer!

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