Spicy Rhubarb Chutney Recipe
Description:
This Spicy Rhubarb Chutney is a delightful condiment that adds a burst of flavor to grilled pork or chicken dishes. Originally shared by Aunt Jean, this recipe has been elevated with an extra kick of cinnamon, jalapenos, and garlic, making it even more irresistible. Don’t worry if you’re not a fan of too much heat; simply deseed the peppers for a milder version of this tangy chutney.
Ingredients:
- 2 cups brown sugar
- 1 1/2 cups cider vinegar
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp ground allspice
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 6 cups rhubarb, chopped
- 3 tbsp ginger, minced
- 2 cloves garlic, minced
- 3 onions, finely chopped
- 1 cup golden raisins
Nutritional Information (per serving):
- Calories: 493.9
- Fat Content: 0.7g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 505.8mg
- Carbohydrate Content: 122.8g
- Fiber Content: 5.4g
- Sugar Content: 106.2g
- Protein Content: 3.1g
Recipe Yield:
5-7 half pints
Cooking Time:
- Preparation: 20 minutes
- Cooking: 1 hour 40 minutes
- Total: 2 hours
Instructions:
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Prepare Ingredients: In a large heavy saucepan, gather all the ingredients listed in Part 1 of the recipe.
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Boil and Dissolve: Place the saucepan over medium heat and bring the mixture to a gentle boil, ensuring the sugar completely dissolves while stirring occasionally.
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Add Flavor: Incorporate the ingredients listed in Part 2 of the recipe into the boiling mixture. Stir well to combine.
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Simmer: Once all the ingredients are combined, bring the mixture back to a boil. Then, reduce the heat to low and let it simmer gently until thickened, stirring often to prevent sticking. This process typically takes about 1 to 1 1/2 hours, allowing the flavors to meld together beautifully.
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Prepare Jars: While the chutney simmers, prepare your canning jars by washing them thoroughly and sterilizing them in boiling water. Keep them hot until ready to use.
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Ladle and Process: Once the chutney reaches the desired consistency, carefully ladle it into the clean, hot jars, leaving about 1/2 inch of headspace at the top. Seal the jars tightly with lids and rings.
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Canning: Process the filled jars in a boiling water bath canner for 10 minutes to ensure proper preservation.
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Cool and Store: After canning, remove the jars from the water bath and let them cool completely at room temperature. Check the seals to ensure they’re airtight before labeling and storing the jars in a cool, dark place.
Enjoy: Serve this Spicy Rhubarb Chutney alongside grilled pork or chicken, or spread it on sandwiches for a burst of sweet and tangy flavor. With its delightful combination of spices and heat, this chutney is sure to become a favorite addition to your condiment collection.
