Author Notes
Perfect on a grilled cheese sandwich or tossed with brown rice and sautéed greens, this small batch of chutney is a tasty way to preserve one of spring's first fresh things.
This recipe is heavily adapted from the one found in the 1972 edition of the New York Times Heritage Cookbook, edited by Jean Hewitt. —Marisa McClellan
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Ingredients
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4 cups
chopped rhubarb (about a pound)
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1 cup
minced onions (1 small onion)
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3/4 cup
raisins
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2 cups
brown sugar
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1 1/2 cups
apple cider vinegar
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2 teaspoons
sea salt
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1 teaspoon
cinnamon
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1 teaspoon
freshly grated ginger
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1/2 teaspoon
ground cloves
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1/2 teaspoon
mustard seed
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1/4 teaspoon
red chili flakes
Directions
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Combine all ingredients in a wide, non-reactive pot (give yourself at least 4 quarts of space to work with). Place pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium and simmer gently, stirring regularly, until slightly thickened.
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As the chutney gets closer to done, make sure to stir every minute or so to prevent scorching. You’ll know the chutney is finished cooking when you can pull your spoon through the chutney and the space you’ve created doesn’t fill in immediately.
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Sink three half pint jars into filled stockpot and bring it to a simmer.
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When the chutney is finished cooking, remove the jars from stockpot and place them on a folded kitchen towel. Fill the jars with the chutney, leave 1/2 inch of headspace.
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Wipe the rims of the jars to remove any errant chutney. Apply the hot lids and screw on the bands until they just hold (not too tight!).
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Place filled jars into the stockpot of hot water and bring to a boil. Once the pot is bubbling vigorously, reduce the heat a little so that it maintains a gentle boil and set a timer for ten minutes.
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When time is up, remove jars from the canner and set them to cool on a folded kitchen towel. Once the jars are cool to the touch, remove rings and test seals. You should be able to grasp the outer edge of the lid and lift the entire jar while the lid holds fast.
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Any unsealed jars should be refrigerated. Sealed jars can be kept in a cool, dark place for up to one year.
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When it’s time to eat your chutney, make sure to open a sealed jar at least half an hour before you want to eat. I’ve found that chutneys need a little time to air out, otherwise all you taste is vinegar.
I'm a food writer and canning teacher. I write the blog Food in Jars. My first cookbook, also called Food in Jars, is now available. My second cookbook will be out in spring 2014.
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