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.
—MrsWheelbarrow
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Ingredients
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3 pounds
rhubarb (5 cups diced)
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1 cup
diced onion
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2
garlic cloves, minced
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3/4 cup
crystallized ginger
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2 cups
dried strawberries
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1 teaspoon
mustard seed
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1/2 teaspoon
coriander seed
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1/2 teaspoon
kosher salt
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1 cup
apple cider vinegar
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1 cup
brown sugar
Directions
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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.
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Raise the heat from medium low to medium high over the course of fifteen minutes until the mixture reaches a slow simmer.
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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.
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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.
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