Orange Rhubarb Chutney

About

This recipe is from Ball Fresh Preserving website.

Tags:

vegetable
canning
chutney
Fruit
rhubarb

Yield:

1.0 servings

Added:

December 10, 2009

Creator:

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Ingredients

10 whole black peppercorns
tablespoon mustard seeds
tablespoon pickling spice
tablespoon grated orange zest
cup fresh orange juice
cup chopped rhubarb
cup lightly packed brown sugar
cup cider vinegar
cup chopped onion
1 cup  raisins
tablespoon finely chopped garlic
tablespoon finely chopped gingerroot
tablespoon curry powder
teaspoon ground allspice

Preparation

1
TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
2
COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.
3
ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
4
PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5
LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6
PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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