Orange Rhubarb Chutney

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Preserving Method: Water Bath Canning

  1. TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
  2. COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.
  3. ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
  4. PREPARE boiling water canner in the meantime. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  5. LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

    Orange Rhubarb Chutney - Ball® Recipes is rated 4.3 out of 5 by 4.
    Rated 3 out of 5 by from Yum! What's the FreshTech Auto Canner setting? I love making chutney and can't wait to try this one. Please update with settings for my FreshTech Auto Canner. I would love a few new recipes for my appliance... (hint :>)
    Date published: 2017-05-19
    Rated 5 out of 5 by from Wow! What a showstopper! My wife and I were making pickles and she came across this recipe. We decided to give it a whirl on a whim. The final product is incredible! It is somewhat involved, but not as much as other harvest canning products we've done. After I was all done, I realized that I had left the peppercorns and the mustard seeds sitting on the counter and forgot to put them in. Despite that, it is still wonderful. I like it so much that I want to remake it to include those ingredients.
    Date published: 2015-08-17
    Rated 4 out of 5 by from Great use for rhubarb As my rhubarb plants grow bigger and bigger each year, I've been looking for ways to use it. I got really excited about this recipe and have been itching to try it for a couple months. It tastes great! I love the combo of sweet and sour, savory and spice. The curry and pickling spice and allspice really make it rich and the orange keeps it light. My sister and I have been brainstorming ideas: with cheese and crackers, on ham at Christmas, gifts, over a whole roasted chicken or on grilled pork chops, or spread on puff pastry and baked into little appetizer bites, etc. The reason for 4 stars was that I never did get it to thicken up. We cooked it an hour or more longer than the recipe stated and it just stayed runny. We live at high altitude (4500 feet) so maybe that was the problem, but I was hoping for a really thick, chunky chutney and this was more like a sauce.
    Date published: 2015-08-14
    Rated 5 out of 5 by from Interesting, unique, and pleasant flavors I had a great early rhubarb crop this year and decided to try this Orange Rhubarb Chutney because it could be served with a variety of foods. It requires a lot of ingredients, a lot of chopping, etc., and a lot of cooking time - but it is worth it! My husband and I tried it right away with good quality cheddar cheese on a cracker - wonderful! I am serving it tonight with salmon. I got 8 8-ounce jars so given all the work involved, that was a pleasant surprise.
    Date published: 2015-05-26
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