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.
6 or 7 half pints
rhubarb (5 cups diced)
garlic cloves, minced
apple cider vinegar
In This Recipe
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.