RHUBARB CHUTNEY
Make and share this Rhubarb Chutney recipe from Food.com.
Provided by William Uncle Bill
Categories Chutneys
Time 2h
Yield 9 cups
Number Of Ingredients 9
Steps:
- Grate zest from both oranges and set aside.
- Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.
- Remove orange sections from bowl and chop coarsely; return to bowl along with any juice.
- In a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.
- Tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.
- Bring to boil over medium heat, stirring constantly until sugar is dissolved.
- Reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.
- Remove spice bag and discard.
- Prepare half-pint jars for canning.
- Ladle chutney into prepared jars leaving 1/4 inch headspace.
- Wipe tops of jars, and place lids and screw tops according to manufacturers instructions.
- Process in boiling water bath for 10 minutes.
- Remove jars from bath and let cool completely.
- Lids should be concave when sealed.
- Store in a cool, dark place.
- NOTE: TO FREEZE RHUBARB Cut stalks into 1 inch pieces.
- Spread pieces on a cookie sheet and place in freezer until firm.
- Remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.
- Store in freezer for up to one year.
Nutrition Facts : Calories 648.3, Fat 1.1, SaturatedFat 0.1, Sodium 64.7, Carbohydrate 159.3, Fiber 4.8, Sugar 145.4, Protein 3.1
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