Ingredients for Rhubarb Chutney
- 2 large oranges
- Fresh Rhubarb
- 1 medium onion, finely chopped
- Light Brown Sugar
- Golden Seedless Raisins
- Apple Cider Vinegar
- Yellow Mustard Seeds
- 1 teaspoon allspice berries
- Black Peppercorns
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How to Make Rhubarb Chutney
- Zest both oranges using a microplane or fine grater. Set aside 2 tablespoons of zest.
- Cut oranges into sections, removing the white pith. Place the orange segments and any collected juice in a bowl.
- Remove the orange sections from the bowl and coarsely chop them. Return to the bowl with the juice.
- In a large, non-reactive pot (stainless steel or enamel), combine the following ingredients: 1 kg (2.2 lbs) rhubarb, chopped; the chopped oranges and their juice; 1 medium onion, finely chopped; 400g (1 1/2 cups) packed light brown sugar; 100g (1 cup) raisins; 200ml (¾ cup) white wine vinegar; 1 tbsp orange zest.
- Tie 1 teaspoon mustard seeds, 1 teaspoon allspice berries, and 1 teaspoon black peppercorns in a cheesecloth bag or spice ball. Add to the pot.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
- Reduce heat to medium-low, and simmer uncovered for approximately 1 hour and 30 minutes, or until the chutney has thickened significantly, stirring frequently to prevent sticking.
- Remove the spice bag and discard.
- Sterilize half-pint canning jars. Ladle the hot chutney into the prepared jars, leaving ¼ inch headspace.
- Wipe the jar rims clean, place lids and screw bands according to the manufacturer's instructions.
- Process in a boiling water bath for 10 minutes. (Ensure jars are fully submerged.)
- Remove jars from the bath, and let cool completely. Lids should seal and become concave.
- Once cool, check seals. Store sealed jars in a cool, dark place for up to one year.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
581g
Fat
0g
Carbs
53g
