Ingredients for Spicy Rhubarb Chutney
- Brown Sugar
- Cider Vinegar
- Ground Ginger
- Salt
- Ground Allspice
- 2 teaspoons ground cinnamon
- Ground Cloves
- Black Pepper
- Cayenne Pepper
- 4 cups chopped rhubarb
- 2-3 jalapeños, finely minced (remove seeds for less heat)
- 2 tablespoons grated fresh ginger
- 4 cloves minced garlic
- Onion
- Golden Raisin
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How to Make Spicy Rhubarb Chutney
- In a large, heavy-bottomed saucepan, combine all Part 1 ingredients: 4 cups chopped rhubarb, 1 cup sugar, 1/2 cup apple cider vinegar, 1/4 cup water.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Reduce heat to medium-low and add Part 2 ingredients: 2 tablespoons grated fresh ginger, 4 cloves minced garlic, 2-3 jalapeños, finely minced (remove seeds for less heat), 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground allspice.
- Return to a gentle simmer, stirring frequently to prevent sticking. Cook for 60-90 minutes, or until the chutney has thickened considerably and coats the back of a spoon.
- Remove from heat and let cool slightly. Ladle the hot chutney into sterilized jars, leaving 1/2 inch headspace.
- Process in a boiling water bath canner for 10 minutes (adjust processing time based on your altitude – consult a canning guide for precise instructions).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
424g
Fat
1g
Carbs
40g
