Mill City Cooks

Rhubarb Chutney

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!