Wednesday, September 21, 2011

Rhubarb Chutney

Chutneys are one of my favourite condiments and a standard of our fall canning regime. Normally I do peach chutney but this year I was inspired by a recipe I saw for rhubarb chutney.

Chutneys also make an excellent marinade or sauce for grilled chicken.

Adapted from Deanna's Daughter, Makes 8 to 10 Half-Pint Jars

8 cups rhubarb, roughly chopped
6 cups onion, diced
2 cups raisins
4 cups brown sugar
4 cups cider vinegar
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 teaspoons pickling spice

Place the pickling spice into a square of cheese cloth and tie into a bundle. In a large heavy bottomed pot, combine all of the ingredients including the bundle of pickling spice.

Bring to a boil over medium heat, stirring constantly. Simmer for an hour to thicken.

Sterilize and prepare the jars.

Ladle the hot mixture into the jars, leaving 1/2 inch of head space. Remove any air bubbles. Wipe the rims and seal the lids.

Process in a boiling water bath for 10 minutes. Store in a cool, dark place for up to a year.


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