Rhubarb Chutney Recipe

A jar of rhubarb chutney mid-winter will brighten up any dish you slather it on.

Fall 2015

  • Jar of Homemade Rhubarb Chutney
    Keep a few jars of rhubarb chutney on hand to serve with roasted pork, baked ham, and grilled steaks.
    Photo by Fotolia/dusiowa
  • Jar of Homemade Rhubarb Chutney

Yield: 4 pints

There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.


• 4 to 4-1/2 pounds rhubarb
• 2 medium yellow onions, finely chopped
• 2 pounds light brown sugar
• 2 cloves garlic, peeled and minced
• 1-1⁄2 teaspoons ground ginger
• 1 teaspoon powdered mustard
• 4 teaspoons salt
• 1/8 teaspoon cayenne pepper
• 1 cup cider vinegar
• 1 pound seedless raisins


1. Wash, trim and discard rhubarb leaves and coarse stalk ends. Cut into 1/2-inch chunks.

2.  Place all ingredients except raisins in a 2-gallon kettle. Cover and bring to a boil over high heat. Remove lid, stir, and reduce heat to medium. Cover and simmer for 5 minutes, or until rhubarb is soft. Stir in raisins. Simmer, uncover-ed, for an additional 15 to 20 minutes, or until mixture is similar in thickness to marmalade.

3. Ladle mixture into hot jars, leaving 1/4-inch headspace. Wipe jar rims, and seal. Process for 10 minutes in boiling water. Remove and cool.

4. Allow chutney to season for at least 3 weeks. Serve with pork, ham and other meats.

Want more home-canning recipes?  Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.