A bunch of beautiful local rhubarb and the Accidental Locavore, ninety miles away from her canning gear and wanting rhubarb ginger chutney (instant gratification, you know). What to do? The Accidental Locavore adapted the canning version of Ellen’s chutney into an eat-it-now rhubarb chutney and it was delicious! If canning scares you, try this. The only issue? You have to eat it up pretty quickly, however that won’t be hard. The canning version does have the advantage of letting the flavors mellow over time. You decide. The Accidental Locavore loves both ways. This made about 2 cups and took about an hour.
- 1 lb. rhubarb, washed, drained and cut into 1/2″ dice (about 8 stalks)
- 3/4 cup coarsely chopped onions
- 2 cloves minced garlic
- 1 tablespoon minced fresh ginger root (peeled)
- 3/4 cup raisins or currants
- 3/4 cup dark brown sugar (packed)
- 2 teaspoons kosher salt
- 1 teaspoon mustard seeds
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ¼ teaspoon dried red pepper flakes
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 cup cider vinegar
Make the chutney. In a large non-reactive pot or Dutch oven, combine all of the ingredients except the vinegar. Mix well, and bring to a boil over medium high heat (believe it or not, you will have enough liquid to bring to a boil, no water needed). Lower heat and partially cover to simmer for about 30 minutes, stirring occasionally, until onions are translucent.
Remove the cover. Add the vinegar and cook over medium heat, stirring almost constantly, until the chutney is slightly thick and mounds up on a spoon, about 20 minutes. Let cool completely and put in an airtight container. You can refrigerate for up to a week, or freeze. Serve and enjoy!
If you’ve made the canning version, which do you prefer?