Also because I used frozen rhubarb, a lot more water sweated out of the rhubarb so the yield was quite high. Your email address will not be published. 2 cups finely chopped onion. Bring to boiling; reduce heat. Parboil about 1/2-2/3's cup boing onions til the skins will slip off easily. Page 248. What are your thoughts on a steam canner? Rewarm slightly before using. Also, I don’t have quite that much apple cider vinegar, could I do 50/50 with white vinegar? […] try this recipe out. I made a simple rhubarb chutney this week to have with roasted pork tenderloin and it was divine! Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. … Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape. We made ours and had it with brined pork chops, rice, and sauteed swiss chard. If not an experienced canner, refer to general canning … Cook onion, garlic, ginger, and 1/2 teaspoon salt … Season with salt and pepper. Fill the … The reason is because I love this recipe here that uses it (the wine really makes the chutney sing!) I am worried that the extra water would affect the acidity and render this recipe unsafe for canning. If it's too thick, just add a bit more lime juice. Apples are higher in acid than rhubarb, so you can make the switch safely. It uses much less water and uses the same time as a water bath canner. Great with pork!! In: Kingry, Judi and Lauren Devine. After almost 2.5 hours on the stove, I gave up and thought about trying to reboil it tomorrow. It was great over stirfried veggies and rice last night, and I’m putting it over cream cheese with crackers for playgroup Friday (for the moms, not the kids:). Back when I made that batch of grape catchup (has anyone tried that recipe? Sautée for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Pour hot chutney into hot jars. 7 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness) I am really glad I tried it. Cover and simmer for 25 minutes, stirring occasionally. Ingredients: 1 pound rhubarb, cut into ½-inch pieces; 4 green chili cut into ½-inch pieces (if preferred mild recipe remove the seeds from chilies) Yum Yum! Once the mixture has thickened and cooked down, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. 1/4 teaspoon ground cloves. Could I add less vinegar and sugar next time (3 c. vinegar & 6 c. brown sugar) so it’s a bit thicker? Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately ⅓-1/2 inch slices. If this might be helpful to someone else…while I can think of a lot of good uses for this I would be really happy to have this on a burger in place of the more standard catsup, relish or A1 sauce. Lorraine, I don’t think there’s enough acid in there for boiling water bath canning. 3. Store in a covered container in the refrigerator, where it will keep for at least a month. 2-1/2 cups packed brown sugar. https://foodinjars.com/recipe/rhubarb-chutney/, http://seasonal-menus.blogspot.com/2009/07/rhubarb-and-ginger-jam.html, jamalama: rhubarb chutney | something with a colon (:), Rhubarb, Rhubarb Everywhere… | Nantucket Epicure, http://www.realsimple.com/food-recipes/browse-all-recipes/pork-chops-rhubarb-chutney-00000000056542/index.html, Orange Creamsicle Jelly Recipe — My Own Ideas, Rhubarb and Pistachios over Thick Yogurt Recipe | Leite's Culinaria, Upside down rhubarb cake with almond streusel | Kathleen Bean, Five Things, Version 4 | Tales From A Small Kitchen, http://www.marthastewart.com/348836/rhubarb-chutney, 7 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness), 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more). Question about the rhubarb: I’ve had it on the stove now for almost two hours because it wouldn’t cook down enough. Can I still hot water bath the batch? To store it longer, fill the chutney into sterilized jars (see the notes above for directions). Rhubarb Chutney from page 547 of the "The New York Times Heritage Cook Book" by Jean Hewitt. This is a great complement to any meal. I’d love to know if it would be safe to can, though! 1/2 teaspoon ground allspice. Wipe the rims and give the jars a tap on a towel placed on the counter to displace any air bubbles. Required fields are marked *. I’m Elena, a blogger behind Happy Kitchen.Rocks. After going completely crazy for rhubarb back in the spring, I took a bit of a break from it in June (with all the other summer fruits and vegetables coming into ripeness, there was plenty to keep me occupied). 4 cups coarsely-diced rhubarb - (abt 1 lb) 2 cups brown sugar - (firmly packed) 1/2 cup lemon juice 1/2 cup cider vinegar 2 tart apples -- peeled, and coarsely diced 1 cup raisins 3 tablespoons minced fresh ginger 10 black peppercorns 4 whole cloves Place the rhubarb, sugar, lemon juice and vinegar in a … The recipe (from Real Simple’s Spring/Summer 2012 mag/book) called for red wine vinegar, but as I’ve recently moved, I couldn’t find any, so I substituted it with red raspberry vinegar. Marissa, And it’s over relatively high heat, boiling away? I put in more cayenne and bit more clove (as per your comment about making it more spicy next time) and I am glad I did because I what I ended up with was just about right for me. Good appetite! Rhubarb and Peach Chutney Ingredients. Bring to a boil over medium-high heat, stirring constantly. Rhubarb Chutney. I highly recommend using this one, or […], I want to can some of this recipe you posted, but wondering if there is a way to add white wine and still be safe? Ginger, that recipe doesn’t have nearly enough acid in it for it to be safe for canning. 1 teaspoon salt. For best quality, the USDA recommends no more than a year of pantry storage for most homemade preserves. Rhubarb Chutney  from 1989 Mother Earth News However, during that fallow time, I still had rhubarb that needed to be used, tightly wrapped and tucked into the bottommost corner of my left-hand crisper drawer. thanks so much. Toronto: Robert Rose. In a large stainless steel, enamel, or nonstick heavy saucepan, combine tomatoes, onion, sweet pepper, dried cherries, vinegar, sugars, the water, lime juice, ginger, salt and garlic. Once the chutney has simmered down, ladle it into canning jars. Sautée for 1 more minute, stirring frequently. Reduce heat and simmer for 2 hours, stirring every 15 minutes. Refrigerate for 7-10 days. One was a recipe for rhubarb butter and the other was a rhubarb chutney. I just found a rhubarb recipe that I tried and loved but did not can becuse there were no istructions to do so and I only made a smaller test bach to see if we would like it. Hi, Derek. Stir frequently, otherwise it will stick (and sticking leads to scortching, so stir, stir, stir). When the 4th of July weekend rolled around, I decided to have a weekend of many canning projects. Unfortunately, because you added extra onions, it’s no longer safe for boiling water bath canning. Learn how to cook great Cranberry rhubarb chutney . […] Rhubarb Chutney from The New York Times Heritage Cook Book by Jean Hewitt (547), via Food in Jars […], […] Rhubarb Chutney (from Food in Jars) — I’m particularly interested in this one, because during my internet travels I read a comment someone made about how rhubarb chutney is fabulous on cheddar cheese grilled sandwiches… […]. goat cheese crostini with rhubarb chutney, Creamy Sicilian Pesto with Ricotta and Walnuts, https://happykitchen.rocks/goat-cheese-crostini-rhubarb-chutney/. Perfect for BBQ! Orange Rhubarb Chutney. Of course, strawberry rhubarb classics are a favorite, but this year I decided to get creative and try my hand at orange rhubarb chutney. I think I will try it with apples too as a pp has done. It’s supposed to cook down into a thick, dollop-able mush. Rhubarb Chutney; you may call this relish or pickle. Finely dice the onion and mince the ginger. Bring to a boil over medium-high heat, stirring constantly. It’s quite tasty (although I think if I make it again, I’ll make it just a bit spicier) and I have plans for it to encounter a nice slab of chevre sometime in the very near future (my latest party trick, when called upon to bring a contribution to a potluck or evening of in-home drinks with friends is to bring jam, goat cheese and crackers. Jennifer, the rhubarb always disintegrates. 2015. I always take hot pepper jam, cheese, and crackers to a party-I am sure my friends would welcome a chutney at this point. Rhubarb contains, healthy chutney, rhubarb chutney, strawberry chutney, vegan chutney. The […], […] on her website which sound delicious as well: Marisa’s Rhubarb Chutney recipe can be found here and her recipe for Rosemary Rhubarb Jam can be found […]. Hi Marisa – i LOVE this blog. I recently got a call from my grandma with a recipe HER aunt passed along, until the title “rhubarb relish”. This Sweet and sour chutney with blend of spices taste grate and very addicting. Reduce heat to simmer, and cook, stirring frequently, for about 30 minutes or until thickened. « Mexican Raw Vegan Bowls with Guacamole Dressing, Spring Brown Rice Risotto with Asparagus ». but it isn’t meant for canning: http://www.marthastewart.com/348836/rhubarb-chutney. Heat oil in a medium saucepan over medium heat. Thanks for the quick reply — btw… as a novice canner, I really love your website and have just bought your book. Add finely chopped red onion to the skillet. I think the recipe I usually use is from the Joy of Cooking Canning Y Preserving, but it’s almost identical to the NYTimes Heritage one you posted. Add cut rhubarb pieces. This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! I don’t have a heavy kettle to make this in. . , […] go-to books is Food in Jars with great preserving ideas and recipes. Don’t use a straight cast iron one here, all that vinegar will strip away your seasoning). I’m making the chutney and though it has been simmering for an hour it is still very soupy. Sign up for the Food in Jars newsletter & get my Beginner's Canning Guide! 6 cups diced rhubarb Nutrition information Regular version. Season with salt and freshly ground black pepper to taste. Thanks for that suggestion. Cranberry rhubarb chutney recipe. It is so simple and people are completely impressed). Combine orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless-steel saucepan. This recipe is an adaptation of Bernardin’s Apple Rhubarb Chutney. Add the ingredients of part 2. I don’t think you will be disappointed. 1 bunch of rhubarb, washed and cut into 1 inch segments (approx 3 cups) 2 cups sugar 6 cups water. If you are interested in canning, the Ball Complete Book of Home Preserving is an excellent addition to your cookbook shelf. It is my absolute go to. **Canning instructions here are not fully detailed. Bring to a boil and stir to dissolve sugar. Serve warm or cover and refrigerate. I am so excited to have come across this recipe! I have rhubarb from my CSA box waiting for a use! we prefer that over the bought ketchup. I’m delighted to hear that you like the blog! Yay for vintage recipes!! I love it! This is the third year I make this chutney and it is a favorite among my friends and family. Cook over a low heat stirring until the sugar has … It’s tangy, sweet, […]. 1 teaspoon ginger Per 2 tablespoons: 53 calories and 4 mg sodium . Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. 1 / 2 cup chopped onion Ball / Bernardin Complete Book of Home Preserving. Pour mixture over a … It sounds amazing and I really love the idea of consuming it with cheese and crackers. I’m fascinated by the thought of Rhubarb Chutney. this is the exact rhubarb chutney recipe that my stepmom uses, and I love it very much! Reduce heat and boil gently, stirring occasionally, for 45 minutes. Add the chopped rhubarb and reduce the heat. It is the perfect combo of sweet,savory, sour and salty. And I must say, this simple recipe is fairly transformational (at least for this chutney innocent). Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Do I just keep simmering or will my rhubarb and onions disintegrate into nothing? Sautée for 1 more minute, stirring occasionally, then add ground cardamom, cloves and a pinch of salt. We McClellans like our condiments just fine (I grew up dipping steamed broccoli in mayonnaise and roasted potatoes in mustard), but my mother has never been a sweet-and-savory-in-the-same-bite kind of person, so I grew up unaccustomed to the ways in which a good chutney can transform a dish. Go for it. […] addition to pepper jam, I’ve also put up another batch of last year’s favourite, rhubarb chutney, made a small amount of curried zucchini pickles, some sour cherry lemonade concentrate using […]. If your supply is limited, this would be the first sweet treat I’d make. If not, how do you make it canning worthy? To thicken your chutney, cook it with a lid off, until the liquid evaporates. I’ve just recently moved from the Canadian prairies where I was a city dweller for 15 years, to the west coast where I have a yard. Trim the rhubarb and cut into short lengths. Yum!! Bring to a simmer and add the remaining ingredients. Do you think the recipy below is acidic enough to can. My aunt has a couple of gigantic rhubarb plants and has been giving it away by the armload! i’d love to make this recipe as soon as i get my hands on some rhubarb…quick question- for the 7 cups light brown sugar, should the cups be packed? I am happy with NONE of the rhubarb jam recipes I’ve found (and there are many), so thank you SO MUCH for this. I was out of town and missed a lot of rhubarb season, but managed to make one batch of jam with rhubarb – a delicately-flavored rhubarb-ginger one: http://seasonal-menus.blogspot.com/2009/07/rhubarb-and-ginger-jam.html. Place the rhubarb, sugar and lemon juice in a heavy saucepan. Here are two versions of rhubarb-peach chutney- the savory version will work perfectly with chicken, while the sweet version will make an excellent spread on toast or a sweetener for yogurt and granola. The basic pressure canning instruction for rhubarb just say 1/2 cup sugar for each qt of rhubarb, process at 6 lbs pressure for 8 minutes. Love the Rhubarb Chutney recipe! They seem to be the cauliflower of preserved food. Place in a preserving pan or large saucepan with all the remaining ingredients. I cooked it down a fair amount to get the consistency I liked. Your email address will not be published. Add brown sugar and stir well until it dissolves. It is packed with vitamins, minerals, and other nutrients that make it good for your body. In a large skillet, heat olive oil over medium heat. […] to have a free supply of rhubarb, this cake should be just your first stop among many (crisps, chutneys, bars, etc..). While it is none of those things to my mind it has elements of each of them and that vibe but it definitely has a wider range then that and I think it is better then anything I have ever bought in a store. Add the lime juice and apple cider vinegar and bring to a boil. Get one of our Cranberry rhubarb chutney recipe and prepare delicious and healthy treat for your family or friends. Made it today. 1 teaspoon cinnamon I made it in a skillet. Luckily, I didn’t poison anyone! Turned out awesome. I halved this recipe except for the raisins (I put in 1.5 cups). It sounds delicious. With the abundance of fresh produce, longer growing season, etc… I am SO looking forward to having a small garden of my own and canning/preserving everything in sight! preserving rhubarb chutney. If you like the chutney to be a little firmer, mix all but rhubarb, onions & craisin/currants. Turns out it is my great-great-great-great-great grandmothers recipe, and is near identical to the one you have (sans the raisins, ginger and cayenne). Submitted by Derek Saxton on May 11, 2020 - 11:07am. Sugar-free version. Thanks for the fun recipes! When the chutney is finished cooking, remove the jars from stockpot and place them on a folded kitchen towel. It was just a chopped onion, 2 cups of chopped rhubarb, salt & pepper, a little sugar and water, and a tablespoon or 2 of vinegar at the end. https://www.thespruceeats.com/rhubarb-chutney-recipe-1806747 Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours. Let cool and fill into clean/sterilized jars. It was a huge hit with family and neighbors who received a jar. Once cooled, transfer the chutney to the refrigerator. I do have a canning pressure cooker. Put all ingredients except walnuts in a heavy-bottomed saucepan, and heat to a boil. Hi Marisa, it finally firmed up after a few hours. Very intriguing recipe. In a medium saucepan combine all ingredients except rhubarb. Submitted by The Editors on May 11, 2020 - 3:06pm. Add the strawberries and cook until they just begin to soften, for about 2 more minutes. Would I be able to preserve this? Perfect! 1/2 teaspoon ground cinnamon. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes). Thank you for getting back to me so quickly. I think Scott would argue for the latter) and so I made chutney from my beloved New York Times Heritage Cook Book. I am anxiously waiting for your book to arrive in the mail. I also made your orange rhubarb butter and I’m planning to make the rosemary rhubarb jam. (In Canada, it sells under the title Bernardin Complete Book of Home Preserving.) I cut the recipe down to a 1/4 batch because I just wanted to try it first to see what it was like before committing to full batch or a canning project. Add the strawberries and cook until they just begin to soften, for … Thanks again for your help! Per 2 tablespoons: Ha! Would it work in the slow cooker on high? If it’s ok to can, how long do you water bath it for and how do you know? Is the batch a goner? When things are crazy in the summer, I just freeze my chopped rhubarb and then in the cold days of winter, I can easily whip up a batch for Christmas gifts. I absolutely love chutney recipes! Thank you so much. Your email address will not be published. 3/4 cup sugar; 1/3 cup cider vinegar; 1 tbsp minced garlic; 1 tsp ground cumin; 3/4 tsp ground ginger I’d also like to add more nuts than the recipe calls for…how will that effect it? There’s nothing about wine that would make it unsafe. Enjoy! Log in. If canning, remove any air bubbles with a knife and hot water bath process for 10 minutes. 1/4 teaspoon pepper. Unfortunately, the rhubarb and onions disintegrated in the process. I headed into my canning extravaganza with every intention of making the butter, but on that Friday night, when I finally got around to dealing with the rhubarb, I had just finished making six pints of apricot jam, and I was weary of all those sweet notes. Hi recipe sounds amazing, can you tell me how long it will store for please? I *love* rhubarb chutney. . 2 cups sugar Bring to a boil and simmer gently until slightly thickened (the recipe calls for 45 minutes of cooking time, I’d cut it a bit shorter if you want your rhubarb to maintain some of its texture/identity). Brilliant! 1 cup vinegar. Thanks, Marisa! I made multiple batches of pickles (bread and butter & dilly beans) and jams (apricot), and finally did something with that neglected rhubarb. Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover … Boil for about 5 minutes until the rhubarb is soft. I was out of cayenne so used red pepper flakes instead and because I have a serious addiction to everything HOT, I used 2 teasspoons. Bring to … Can I use this recipe with the pressure cooker and if so how long do I pressure cook it and at what pressure? Any advice? Makes 3 pints. Add sealer lids. 1 teaspoon salt Modifications made : Added suggestions for sugar and salt subs. Place it over the lowest flame your stove can produce. Instructions Put water and sugar into a pot and bring to a boil stirring frequently. Now I know! Oh my … another one of my favourite things!! Cook uncovered until the rhubarb breaks down for a silky texture, or for not more than 4 minutes for a chunky consistency. I’m so happy you stopped by. Use within 4 week. I’d like to make this Rhubarb Chutney… but want to substitute tart apples for the rhubarb. This was my first time canning and I’m SO glad I found your blog. Thanks Marisa :). 1 1 / 2 cups raisins I also added a teaspoon of mustard seed and a teaspoon on fresh ginger (as well as powdered). I post delicious and healthy vegetarian and vegan recipes that are easy to make. When the texture pleases you, pour into clean pint jars and process in a hot water bath for ten minutes. But, now that I know that it’s not okay to mess around with this sort of thing… can I use the apples and still jar and process the chutney safely? Jennifer, I don’t really understand how it’s possible that it’s still soupy after 2 1/2 hours of active boiling, particularly since you added extra ingredients. 1 / 2 cup chopped walnuts. 2 cups finely chopped fresh or frozen rhubarb. Cool, then stir in walnuts. Thanks for posting this recipe, I made it tonight and I am really happy with it. I tried a small batch of the rhubarb chutney last year and loved it, so I did a batch again this year. Here’s the link to the recipe I used: http://www.realsimple.com/food-recipes/browse-all-recipes/pork-chops-rhubarb-chutney-00000000056542/index.html, […] Rhubarb Chutney from Food in Jars […], […] know I’ve already shared several recipes with you from Marisa’s blog, Food in Jars, but this recipe for orange creamsicle jelly is one of my absolute favorites. My fingers flipped to the chutney recipe and wouldn’t you know, I had every single ingredient the recipe called for right there in my kitchen. It’s also great on grilled chicken or pork. Yes, you can preserve this chutney by processing it in a hot water bath for 15 minutes. Would I use the same instructions for the above recipe if it ok to do? The chutney will keep for many months in the refrigerator. It’s not covered, is it? 1 / 2 cup vinegar Rhubarb Chutney with Strawberries and Ginger, Rhubarb has huge health benefits: it improves your digestion, helps you to lose weight, optimizes your metabolism and keeps your skin healthy. How to make Rhubarb Chutney. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. Do you have any suggestions? Let cool. Add lids and screw bands (fingertip tight) and process in a hot water bath for 20 minutes (Calgary altitude). I’ve done this before, but never gave a thought to whether it’d still be safe to can. I made rhubarb ketchup this year for the first time. Or has the ratio been thrown off? Also – do you have any suggestions for chutney that is way too soupy? Marissa, It’s okay if you haven’t, it is sort of a weird one), I also noted two rhubarb recipes in close proximity. You can find this recipe online or in Marisa […], Thanks for this great recipe! Thing is, I don’t really come from chutney people. Continue cooking over medium heat until the rhubarb and vegetables are tender and the mixture … That’s a refrigerator-only recipe. Jessi, if you want it to be thicker, you just cook it down longer. Add rhubarb; cover and simmer for 10 minutes. 1 teaspoon allspice It was fated (or I have a ridiculously overstocked kitchen. Cook uncovered until the rhubarb breaks down for a silky texture, or for not more than 4 minutes for a chunky consistency. Fill a small saucepan halfway with hot water and put the jar lids in it. I added four more cups of rhubarb and another cup of onions. I’ve been looking for it for a few days, because the rhubarb is just coming into season and I’ve started to get into canning this year . You see, chutney is good with pretty much everything and takes on unexpected flavors when paired with different food. If you’ve got some rhubarb to use up and you are tired of jams, cobblers, slumps and crisps, this is a good way to go. Put … This makes a pretty bit batch, about 6 pints, so freezing … This is one of the most well-used books in my kitchen. Dig in! Crecipe.com deliver fine selection of quality Cranberry rhubarb chutney recipes equipped with ratings, reviews and mixing tips. Fill clean, hot canning jars with hot chutney to within 1/2 inch of the top. Though the ends of the stalks were a bit worse for the storage time, the rhubarb was still in acceptable shape and more than good enough to be turned into something wonderful. In a large heavy saucepan combine the ingredients of part 1. It ( the wine really makes the chutney to be the first time I use this recipe online in... Simmer and add the lime juice and apple cider vinegar, could I 50/50! Is tender but still holds its shape t use a straight cast iron one here, all that will! Processing it in a hot water and put the jar lids in.... Are higher in acid than rhubarb, so you can find this recipe online or Marisa... Other was a huge hit with family and neighbors who received a.. Kettle ( a enamel-lined dutch oven works really well here ok to can though... For…How will that effect it into clean pint jars and process in a hot bath! Simple rhubarb chutney recipes equipped with ratings, reviews and mixing tips begin to,! My stepmom uses, and I ’ ve done this before, never. On grilled chicken or pork of July weekend rolled around, I ’... Is tender but still holds its shape ( as well as powdered ) 2... 20 minutes ( Calgary altitude ) ( fingertip tight ) and so I made chutney from my box... Amount to get the consistency I liked canning pressure cooker and if so how long it stick! Cup boing onions til the skins will slip off easily a towel placed on stove. Of rhubarb and another cup of onions uncovered until the title Bernardin Complete Book of Home preserving is adaptation... I must say, this would be safe to can Derek Saxton on May 11, 2020 -.... To store it longer, fill the chutney is good with pretty much everything and takes on unexpected flavors paired! Hot chutney into sterilized jars, leaving 1/4 inch headspace consistency I liked lime juice apple. But rhubarb, sugar and stir well until it dissolves chops,,! * canning instructions here are not fully detailed them on a folded towel. A folded kitchen towel as powdered ) bring to a simmer and add the remaining ingredients halfway with water... Post delicious and healthy vegetarian and vegan recipes that are easy to make this chutney by processing it a... Softens and begins to break down, ladle the hot chutney into sterilized jars, leaving 1/4 headspace! This before, but never gave a thought to whether it ’ ok. Amazing and I ’ ve done this before, but never gave a to! And finely chopped red pepper sticking leads to scortching, so stir, stir.... Simple recipe is an adaptation of Bernardin ’ s no longer safe canning... An excellent addition to your cookbook shelf and sauteed swiss chard Times Heritage Book! I made chutney from page 547 of the rhubarb halved this recipe except for the rhubarb down... Ground cardamom, cloves and a pinch of salt the extra water would the... Rhubarb or about 15 minutes longer safe for boiling water bath canning easy to make this in hot! Firmed up after a few hours wipe the rims and give the jars stockpot. And takes on unexpected flavors when paired with different food s supposed to cook down into thick! Not more than a year of pantry storage for most homemade preserves ( Calgary altitude ) was... Have rhubarb from my beloved New York Times Heritage cook Book brown rice Risotto with Asparagus » pork. Novice canner, I don ’ t use a straight cast iron one here, all that will! More than a year of pantry storage for most homemade preserves back when I made chutney from 547... Relish ” wine that would make it unsafe tart apples for the first sweet treat ’... Gave a thought to whether it ’ s apple rhubarb chutney is made in just five simple steps Cut! Frequently, for 45 minutes put all ingredients except walnuts in a heavy-bottomed saucepan, and sauteed swiss.! A jar sauteed swiss chard vinegar, could I do have a weekend of many projects. Year for the first time never gave a thought to whether it rhubarb chutney canning s ok to do, chutney! Tried a small saucepan halfway with hot water bath for ten minutes other nutrients make! Steps: Cut the rhubarb so the yield was quite high made rhubarb ketchup year. Reboil it tomorrow simmer 20 minutes ( Calgary altitude ) just add a bit lime! Editors on May 11, 2020 - 3:06pm you for getting back to a boil and had it with pork. And add the lime juice cover and simmer for 2 hours, stirring every 15 minutes stick ( sticking. Pot and bring to a boil recipe except for the above recipe if it would be safe boiling! Of mustard seed and a pinch of salt down longer plants and has been simmering for hour!, it ’ d make a chunky consistency I use this recipe here that uses it ( the wine makes. Simmer for 10 minutes vegetarian and vegan recipes that are easy to make the switch safely sweet rhubarb,... Me how long do you know hour it is so simple and people are completely impressed ) otherwise. To make this chutney innocent ) ginger and finely chopped red pepper the texture pleases you, pour into pint. 10 minutes your blog minutes, stirring every 15 minutes and cooked down ladle... Of rhubarb and another cup of onions the above recipe if it too... Chutney and it was fated ( or I have a weekend of canning. And cook until they just begin to soften, for about 2 more minutes first sweet treat I ve... Under the title “ rhubarb relish ” preserve this chutney innocent ) when paired with different food goat cheese with. To be a little firmer, mix all but rhubarb, a lot more water sweated out of the breaks. This before, but never gave a thought to whether it ’ s supposed to cook down into a,! Great preserving ideas and recipes calories and 4 mg sodium it sounds amazing and I love this recipe to. It finally firmed up after a few hours inch slices with white vinegar high heat stirring! Perfect combo of sweet, savory, sour and salty a simple chutney! Sweet, savory, sour and salty so stir, stir ) fingertip tight ) and in... In 1.5 cups ) many canning projects come from chutney people for please garlic and ginger and chopped... Sweet treat I ’ d like to make this in, cloves and a pinch of.! Third year I make this chutney and though it has been simmering for an hour it is the combo... * * canning instructions here are not fully detailed and walnuts, https: //happykitchen.rocks/goat-cheese-crostini-rhubarb-chutney/ along, until title... Pleases you, pour into clean pint jars and process in a heavy-bottomed saucepan, cook! Stove can produce about 1-1 1/2 hours tangy, sweet, savory, sour and salty I it! At what pressure ridiculously overstocked kitchen of grape catchup ( has anyone tried that recipe ’! For please that effect it is a favorite among my friends and family I! Canada, it ’ d make so, until rhubarb softens and begins to break down, ladle it canning. And begins to break down, ladle it into canning jars add a bit more lime juice want substitute. If using fresh rhubarb or about 15 minutes over medium heat rhubarb, so stir, stir, ). Risotto with Asparagus » least a month well here if using frozen rhubarb 53 calories and 4 mg.. So the yield was quite high instructions put water and sugar into a thick, dollop-able mush that my uses. Usda recommends no more than a year of pantry storage for most homemade preserves it much. To displace any air bubbles the first time it would be the first time canning I... This in ( or I have rhubarb from my beloved New York Heritage... And family of my favourite things! ’ t have nearly enough acid in it for to! Simmered down, 6 to 8 minutes pepper to taste to taste pleases,! Get one of my favourite things! quality, the USDA recommends more... Simmer, and cook until they just begin to soften, for about 30 minutes or so, rhubarb. So I made it tonight and I ’ m planning to make like the chutney into sterilized,. Spices taste grate and very addicting a recipe for rhubarb butter and the other was rhubarb. For 2 hours, stirring frequently of grape catchup ( has anyone tried that recipe doesn ’ t think ’. 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Jars with great preserving ideas and recipes brown sugar and salt subs substitute tart apples the! Oh my … another one of the rhubarb is soft ginger is packed with vitamins, minerals, and to!