By Nick Schneider
- ¾ cup brown sugar or ½ cup honey
- 1/3 cup cider vinegar
- 2 tablespoon minced fresh ginger root
- 1 teaspoon whole cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon whole cloves
- 1 teaspoon whole mustard seeds
- ½ teaspoon ground coriander
- ¼ teaspoon dried red chili pepper
- 4 cups diced fresh rhubarb
- ½ cup chopped red onion
- 1/3 cup golden raisins
Combine the ingredients from sugar through chili pepper in a large saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar dissolves.
Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Start with lid on, stirring occasionally.
Directions for the canning process:
While chutney is cooking have a large heavy bottom pot or a canner full of water heating to a boil.
Make sure to leave room for the jars that will enter later.
Sterilize canning jars for 10 minutes in boiling water. Remove with long tongs.
Add in hot chutney; fill to a ¼ inch from top. With a sterilized rubber spatula, let out air bubbles.
Top with cap that has been sitting in 180 F water on the side. Screw on lid just until a little tight – not overly.
Lower jars into boiling water bath. If you have a removable heavy wire rack that holds the jars use that.
Boil jars under 1 inch of water for 10 minutes.
Remove and spread out slightly. Allow jars to cool out of any draft, which may cause the jars to crack.
Over the next 10-15 minutes jars will form a vacuum as indicated by a “clicking” sound. The lids will have popped downward, concave style.
Safe Canning Tips:
A thin-bottomed pot may crack the jars from intensity of heat whereas a quality heavy pot will diffuse the heat evenly.
Use only new lids with a plastic coating. They are sold separately from jars and rings. Unsealed lids will corrode from the acid otherwise.
Make sure to label and date the jars!