Sweet & spicy rhubarb chutney

A zippy, versatile condiment that’s easy to prepare!

Anyone else feel like their garden is on the verge of becoming a jungle? We’ve had so much rain this summer that when this week’s heatwave hit, I swear I could see the plants growing several inches each day, including the last of the rhubarb left to be harvested.  I have always loved the flavour of rhubarb and find it to be a much more versatile fruit (well…technically, it’s a vegetable) than people give it credit for. It seems like everyone cooks it up in pies and jams, but there is so much more you can do with rhubarb. Some of my favourite recipes include Rhubarb CollinsRoasted Beet and Rhubarb Salad, Rhubarb Spritzers and Upside-down mini rhubarb ginger cheesecakes. I had a huge bag of chopped rhubarb in my freezer from last year and decided to transform it into chutney to clear some space for this year’s crop. This condiment is packed with flavour and would be ideal with grilled fish, pork or chicken. I also like to serve it with brie on top of baguette slices or crostini. You can adjust the heat to suit your preferences – I found that seeding just one of the jalapenos gave it a nice little kick that wasn’t too overpowering, but if you like things spicy, don’t seed either of the peppers!

Ingredients

  • 1 1/2 cups (375 mL) cider vinegar
  • 2 cups (250 mL) packed brown sugar
  • 1 teaspoon (5 mL) ground ginger
  • 1 teaspoon (5 mL) kosher salt
  • 1 teaspoon (5 mL) freshly ground cardamom seeds
  • 1 1/2 teaspoons (7.5 mL) ground cinnamon
  • 1/2 teaspoon (2.5 mL) smoked paprika
  • 1/2 teaspoon (2.5 mL) ground cloves
  • 1/2 teaspoon (2.5 mL) ground black pepper
  • 1/2 teaspoon (2.5 mL) cayenne pepper
  • 6 cups (1.5 L) cut fresh or frozen rhubarb, in 1/2 inch pieces (slice thick stalks lengthwise before chopping into pieces)
  • 2 medium jalapeno peppers, minced (remove seeds and ribs from one of the peppers before mincing)
  • 1 cup (250 mL) golden or Thompson raisins
  • 2 teaspoons (10 mL) grated fresh gingerroot (no need to peel it)
  • 1 tablespoon (15 mL) minced garlic
  • 1 cup (250 mL) chopped yellow onions (about 1 medium)

Method

  • In a large, heavy saucepan combine the vinegar, sugar, ground ginger, salt, cardamom, cinnamon, smoked paprika, cloves, black pepper and cayenne. Bring to a boil and stir occasionally until sugar is dissolved.
  • Add all the remaining ingredients. Return to a boil, then reduce heat and simmer until thick, stirring often, for about 1 hour.
  • Fill clean, hot canning jars with hot chutney to within 1/2 inch of the top. Wipe the rims and give the jars a tap on a towel placed on the counter to displace any air bubbles. Add sealer lids.
  • Process in a boiling water bath canner for 10 minutes. Note that you don’t need to process if you are going to store the chutney in the refrigerator (for up to 6 months).

Makes about 1 litre (4 cups) of chutney.

 

Advertisements

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Canning, condiments, Preserves and tagged , , , , , , , , , , , . Bookmark the permalink.

One Response to Sweet & spicy rhubarb chutney

  1. Laurie Morin says:

    Definitely going to try this one and might have to give in and try the upside-down mini rhubarb cheesecakes too! Like you, I have a freezer full of chopped rhubarb and there are only so many strawberry rhubarb cakes I can serve! 😊

    I hope you are doing well Paula.

    L.

    Laurie Morin PLEIAD Canada Inc. Management Consulting Services

    M 487 Edgeworth Avenue, Ottawa ON K2B 5L2 T 613.722.9902 ext 202 F 613.728.4542 C 613.291.1477

    E laurie.morin@pleiad.ca

    W http://www.pleiad.ca

    http://www.linkedin.com/in/lauriemorin

    https://www.facebook.com/PleiadCanada

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s