Rhubarb Chutney

5.0(214)

by Florence Fabricant·published 1987-05-24

Condiments, Side Dish

Servings

4 half-pints

Total time

45 min

prep 15 min

Calories / serving

480 kcal

Ingredients (9)

serves

Instructions (3 steps)

01Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
02Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
03The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)

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Rich recipe — supports nutrition-aware planning.