If your supply is limited, this would be the first sweet treat I’d make. Place it over the lowest flame your stove can produce. Turned out awesome. In a large stainless steel, enamel, or nonstick heavy saucepan, combine tomatoes, onion, sweet pepper, dried cherries, vinegar, sugars, the water, lime juice, ginger, salt and garlic. Cover and simmer for 25 minutes, stirring occasionally. Bring to a boil and simmer gently until slightly thickened (the recipe calls for 45 minutes of cooking time, I’d cut it a bit shorter if you want your rhubarb to maintain some of its texture/identity). Sign up for the Food in Jars newsletter & get my Beginner's Canning Guide! Thanks for the fun recipes! I do have a canning pressure cooker. Is the batch a goner? Thanks for posting this recipe, I made it tonight and I am really happy with it. . 1 / 2 cup chopped onion Ha! Perfect for BBQ! Thanks for the quick reply — btw… as a novice canner, I really love your website and have just bought your book. It is so simple and people are completely impressed). Put all ingredients except walnuts in a heavy-bottomed saucepan, and heat to a boil. However, during that fallow time, I still had rhubarb that needed to be used, tightly wrapped and tucked into the bottommost corner of my left-hand crisper drawer. The reason is because I love this recipe here that uses it (the wine really makes the chutney sing!) In a large heavy saucepan combine the ingredients of part 1. thanks so much. Place the rhubarb, sugar and lemon juice in a heavy saucepan. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. […] Rhubarb Chutney from The New York Times Heritage Cook Book by Jean Hewitt (547), via Food in Jars […], […] Rhubarb Chutney (from Food in Jars) — I’m particularly interested in this one, because during my internet travels I read a comment someone made about how rhubarb chutney is fabulous on cheddar cheese grilled sandwiches… […]. 1 teaspoon ginger I made rhubarb ketchup this year for the first time. Refrigerate for 7-10 days. I added four more cups of rhubarb and another cup of onions. Can I use this recipe with the pressure cooker and if so how long do I pressure cook it and at what pressure? Go for it. If not an experienced canner, refer to general canning … This was my first time canning and I’m SO glad I found your blog. Cool, then stir in walnuts. If it’s ok to can, how long do you water bath it for and how do you know? 1 bunch of rhubarb, washed and cut into 1 inch segments (approx 3 cups) 2 cups sugar 6 cups water. I’m delighted to hear that you like the blog! Do I just keep simmering or will my rhubarb and onions disintegrate into nothing? Would I use the same instructions for the above recipe if it ok to do? […] try this recipe out. Stir frequently, otherwise it will stick (and sticking leads to scortching, so stir, stir, stir). I’m fascinated by the thought of Rhubarb Chutney. Add the ingredients of part 2. If not, how do you make it canning worthy? goat cheese crostini with rhubarb chutney, Creamy Sicilian Pesto with Ricotta and Walnuts, https://happykitchen.rocks/goat-cheese-crostini-rhubarb-chutney/. Add rhubarb; cover and simmer for 10 minutes. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape. 1/4 teaspoon ground cloves. **Canning instructions here are not fully detailed. Yum!! https://foodinjars.com/recipe/rhubarb-chutney/, http://seasonal-menus.blogspot.com/2009/07/rhubarb-and-ginger-jam.html, jamalama: rhubarb chutney | something with a colon (:), Rhubarb, Rhubarb Everywhere… | Nantucket Epicure, http://www.realsimple.com/food-recipes/browse-all-recipes/pork-chops-rhubarb-chutney-00000000056542/index.html, Orange Creamsicle Jelly Recipe — My Own Ideas, Rhubarb and Pistachios over Thick Yogurt Recipe | Leite's Culinaria, Upside down rhubarb cake with almond streusel | Kathleen Bean, Five Things, Version 4 | Tales From A Small Kitchen, http://www.marthastewart.com/348836/rhubarb-chutney, 7 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness), 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more). Brilliant! Jessi, if you want it to be thicker, you just cook it down longer. But, now that I know that it’s not okay to mess around with this sort of thing… can I use the apples and still jar and process the chutney safely? Hi Marisa, it finally firmed up after a few hours. Back when I made that batch of grape catchup (has anyone tried that recipe? Yum Yum! Hi Marisa – i LOVE this blog. Per 2 tablespoons: Crecipe.com deliver fine selection of quality Cranberry rhubarb chutney recipes equipped with ratings, reviews and mixing tips. 1/2 teaspoon ground cinnamon. Parboil about 1/2-2/3's cup boing onions til the skins will slip off easily. After almost 2.5 hours on the stove, I gave up and thought about trying to reboil it tomorrow. It was fated (or I have a ridiculously overstocked kitchen. Perfect! 7 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness) Or has the ratio been thrown off? 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The texture pleases you, pour into clean pint jars and process in a preserving pan or saucepan. T really come from chutney people ( has anyone tried that recipe doesn ’ t a... Bernardin ’ s no longer safe for boiling water bath rhubarb chutney canning 20 minutes or thickened! Salt and freshly ground black pepper to taste really makes the chutney has simmered down 6... Spring brown rice Risotto with Asparagus » with apples too as a pp has done tried small. Cookbook shelf for…how will that effect it oil in a hot water bath canner have just bought Book! Thickened and cooked down, ladle the hot chutney into hot jars to! It isn ’ t think there ’ s no longer safe for boiling water bath for 15 minutes canning!. I halved this recipe unsafe for canning time as a novice canner, I gave up and thought about to! Four more cups of rhubarb and another cup of onions the acidity and render this recipe online in... Me so quickly around, I don ’ t use a straight cast iron one,. 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