Author Notes: The tang of rhubarb is a favorite addition to chutney, adding to the sweet, sour, spicy flavors and providing luxurious body. After making this for years with dried cranberries, I added dried strawberries and fell in love. Serve with grilled chicken or pork, or as a glaze for broiled tofu. Fill tiny tart shells with goat cheese and a dab of this chutney for instant party friendly finger food.
Makes 6 or 7 half pints
- 3 pounds rhubarb (5 cups diced)
- 1 cup diced onion
- 2 garlic cloves, minced
- 3/4 cups crystallized ginger
- 2 cups dried strawberries
- 1 teaspoon mustard seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon kosher salt
- 1 cup apple cider vinegar
- 1 cup brown sugar
- In a 5 quart, non-reactive pot (I use a Le Creuset,) add the rhubarb, onion, garlic, ginger, strawberries, mustard seed, coriander seed, salt, vinegar and brown sugar. Stir well.
- Raise the heat from medium low to medium high over the course of fifteen minutes until the mixture reaches a slow simmer.
- Simmer, uncovered, stirring regularly and gently. It will get thicker and the rhubarb will break down. When a spoon leaves a trail along the bottom of the pot, and the mixture thickens, about 45 minutes, the chutney is ready to process.
- For shelf stability, fill half pint jars leaving 1/2" headspace. Process in a boiling water bath for 10 minutes. Otherwise, the chutney will keep a month or more in the refrigerator.