Orange Rhubarb Chutney Canning Recipe and Creative Serving Ideas

Orange rhubarb chutney offers a unique blend of tangy, sweet, and slightly spicy flavors that brighten up any meal. This versatile condiment is perfect for preserving the fresh taste of rhubarb and citrus, making it a delightful addition to your pantry. Whether you are an experienced canner or a beginner, this recipe is straightforward and rewarding. Plus, the post includes creative ways to enjoy your homemade chutney beyond the usual.

Ingredients and Preparation for Orange Rhubarb Chutney

To make a batch of orange rhubarb chutney, gather these fresh ingredients:

• 6 cups chopped rhubarb (about 1-inch pieces)

• 3 tablespoons orange zest

• 2 large oranges, peeled and chopped (remove seeds)

• 3 cups diced onion

• 5 cups brown sugar, lightly packed

• 3 1/2 cups apple cider vinegar

• 1 cup raisins

• 2 tablespoons minced garlic

• 2 teaspoons ground ginger

• 1 tablespoon mustard seed

• 1 teaspoon curry

• 1 teaspoon allspice

• 1 tablespoon pickling spice

• 10 peppercorns

  (Combine the pickling spice and peppercorns in a tea diffuser or spice bag.)

  
  

Preparation steps:

1. Wash and chop the rhubarb, onion, raisins and zested oranges. Remove the white pith from oranges to avoid bitterness.

   

   

   

   

   

2. In a large pot, combine rhubarb, zest, oranges, onion, sugar, vinegar, raisins, garlic and ginger.

   

3. Bring the mixture to a boil over medium-high heat, stirring frequently.

   

4. Reduce heat and simmer uncovered for about 45 minutes, stirring occasionally. The chutney should thicken and the fruit soften.

   

5. Add the rest of the ingredients and simmer for 30 minutes.

   
   

How to Can Orange Rhubarb Chutney Safely

Canning chutney preserves it for months, allowing you to enjoy the flavors year-round. Follow these steps for safe water bath canning:

1. Remove the spice bag.

2. While jars are hot, ladle the hot chutney into each half pint jar, leaving 1/2 inch of headspace.

3. Wipe the rims clean with a damp cloth to ensure a good seal.

4. Place the lids on jars and screw on the bands until fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

5. Submerge jars in a boiling water bath, ensuring water covers jars by at least 1 inch.

6. Process for 10 minutes.  (Adjust the processing time if you are above 1000 feet.)

   

7. Once your oranges have completed the appropriate time in the boiling water bath canner , allow them to cool in the water bath with the heat off and the lid removed for 5 minutes. Take them out and set them on a heat resistant surface, spacing them about an inch apart, for 24 hours to cool and completely seal.

8. Label jars with the date and store in a cool, dark place.

   

Creative Ways to Use Orange Rhubarb Chutney

This chutney’s bright and complex flavor pairs well with many dishes. Here are some ideas to try:

• Cheese board companion

Serve chutney alongside sharp cheddar, creamy brie, or tangy goat cheese. The sweetness and acidity balance rich cheeses perfectly.

• Glaze for roasted meats

Brush chutney on pork tenderloin, chicken, or ham during the last 10 minutes of roasting for a flavorful glaze.

• Sandwich spread

Add a spoonful to turkey or ham sandwiches for a sweet and tangy twist.

• Topping for grilled vegetables

Drizzle over grilled asparagus, zucchini, or eggplant to add depth and brightness.

• Accompaniment for curries or rice dishes

Use chutney as a side condiment to complement spicy or savory meals.

• Mix into yogurt or cream cheese

Stir chutney into plain yogurt or cream cheese for a quick dip or spread.

Tips for Perfect Chutney Every Time

• Use fresh, firm rhubarb stalks for the best texture.

• Stir often during cooking to prevent sticking or burning.

• Store opened chutney in the refrigerator and use within a month.

  
  
  
  

Storing and Shelf Life

Properly canned chutney can last up to a year when stored in a cool, dark place. Once opened, keep it refrigerated and consume within 3 to 4 weeks for best flavor and safety. Always check for signs of spoilage such as mold, off smells, or bubbling before use.