As I said last week, I am trying to be more adventurous in my canning projects, while also trying to be more conscious about preserving locally grown produce (some of which will be harvested from my own garden). The first canning fruit of the season in my house this year is rhubarb. I have not always loved rhubarb (other than in pies or crumble) but it has grown on me. Rhubarb is tart and tangy and pairs well in combination with both sweet and savory ingredients.

Rhubarb Chutney was my first attempt at making chutney and it was a rousing success! This chutney is absolutely delicious—it is tangy, flavorful, and complex. It smelled so good while it was cooking down, that I tried it that night with dinner, then made and canned a second batch right away. I ate it on simple pan-seared pork chops, but it would also be delicious on chicken, pot roast, or spread on a rustic bread.

After reading many rhubarb chutney recipes in books and online, I adapted a recipe by Sherri Brooks Vinton in Put ‘Em Up!, which is currently one of my favorite home preserving cookbooks. (You should find a copy if you’re interested in preserving).

I did make a few changes to Vinton's recipe after much reading and research. Do always be careful when adapting canning recipes. There are safety concerns when preserving foods; changes to trusted recipes should not be made willy-nilly, though some adaptations, especially in seasoning components, can be made safely.

Read on for the recipe and let me know how you like it!
 

Rhubarb Chutney
makes approx. 4 pints

2 cups packed brown sugar
1 ½ cups cider vinegar
2 tablespoons freshly grated ginger
1 tablespoon minced garlic
1 tablespoon salt
4 whole cloves
4 whole peppercorns
2 pounds rhubarb, diced
1 cup diced onion
1 cup currants (the original recipe calls for raisins, but I don’t like them, so I substituted currants)

Combine the sugar, vinegar, ginger, garlic, salt, cloves, and peppercorns in a medium, nonreactive saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat. Add the rhubarb, onion, and currants, and cook over low heat until the chutney is thickened. I found this took about 20-25 minutes.

Ladle into clean jars and process using the boiling water method for 10 minutes. Check seals, then store in a cool, dark place for up to 1 year.

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