Whenever I see good-looking rhubarb in our farmers markets, I buy it. Rhubarb is my Midwestern husband’s favorite and it usually end up in either a pie or a crisp. Larry likes his rhubarb “straight” and turns up his nose at the suggestion of a strawberry rhubarb combo.
I hadn’t seen any decent looking rhubarb yet this spring, but when I stopped by Sprouts, a local natural market chain, I found some for only $1.99 per pound. I loaded up on the stuff, greedily buying all they had, which turned out to be just enough to experiment with my rhubarb-ginger chutney.
Poor Larry didn’t get his pie, but he will – I promise. Meanwhile, I played with my two favorite chutney recipes, my mother’s mango and my friend Mary’s cherry-apricot, and was pleased with the result.
If you are new to canning or just want a quick review of safe canning procedures, I’m going to refer you here to the Ball canning site. Chutney-making is a great way to begin learning about canning. I find it much easier to make than most jam recipes. I serve chutney as a condiment with chicken, pork, beef – you name it . It’s terrific in sandwiches, as a glaze on meat before roasting it and a nice “side” to stir fries.
TIP: Zest/grate both the orange and the fresh ginger root directly into the chutney as it begins to cook.
- 2 pounds fresh rhubarb, trimmed and chopped
- 3 cups brown sugar, lightly packed
- 2 cups apple cider vinegar
- 1 red onion, chopped
- 1 cup white raisins
- zest and juice of 1 orange
- 2 large cloves garlic, finely chopped
- ¼ cup crystallized ginger, finely chopped
- 1 tablespoon grated fresh ginger root
- 1 tablespoon mustard seeds
- 2 teaspoons ground cumin
- Combine the sugar and vinegar in a large, heavy-bottomed pot, such as a Dutch oven. Bring to a boil, stirring until sugar has dissolved.
- Add rhubarb and all remaining ingredients. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 2 hours.
- Ladle into sterile jars and process, according to safe canning procedures. Cool and store.
- Keeps for up to 1 year.