It’s rhubarb season, and I am the proud new owner of a giant rhubarb plant that I inherited from a neighbour last year (thanks, Ren!), so its time to put this stuff to use. I’ve only recently become a chutney fan, but now that I’m in, I’m all in. This is a good one, very tart and spicy, perfect for serving with a pork roast or tourtiere. We had it on the weekend with some fresh baguette and goat cheese, which was really lovely as well. I’ll hopefully come up with a pork roast recipe for this one over the next few weeks and post it here, as I’m really wanting to taste test it that way as well.
As far as the canning part of this goes, just make sure your jars and lids are sterilized ahead of time, either in the dishwasher or boiling water, then keep them all hot (I use sinks full of boiling water) while you are filling the jars. Keeping the chutney at a gentle boil while you are filling will help as well, and this way they should seal without a boiling water bath, but if you are worried they won’t seal, a water bath never hurts anything. Just put them in a pot of boiling water, upright so the lids are covered in water, for 10 minutes. Then let them cool on the counter top. They should seal long before they hit room temperature and you can tell by the popping sounds that it’s working. Once everything is at room temperature, test the seals by pressing on the top of each lid, the sealed ones are stuck down, any unsealed ones will pop up and down with pressure.
Now, if my super casual instructions have you concerned, please go here (which is also where I got this recipe from) and read up on canning procedures, but remember that the biggest thing is to have everything really clean before you start and while you are doing it, and that all the jars seal.
6 cups chopped onion
2 cups raisins
7 cups light brown sugar (and you really do need it all)
4 cup apple cider vinegar
2 Tbsp salt
2 tsp each, cinnamon and ground ginger
1 tsp ground cloves
1/4 tsp cayenne (this did not make it at all spicy, so if you want it a little spicy, I would at least double that)
1. Combine everything in a large, heavy bottomed pot. I used my enamel lined dutch oven, which was perfect. Bring to a boil and then let simmer about 45 minutes, or until slightly thickened, making sure to stir often to avoid scorching, especially near the end.
2. Pour into jars, wipe the rims, add the lids and proceed to hot water bath if you so choose. Makes about 5-6 pints.