Orange Rhubarb Chutney
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 2:08am

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.

About


This recipe is from Ball Fresh Preserving website.