Apple Rhubarb Chutney

It should come as no surprise my love of canning, as the last couple weeks, the majority of the recipes I’ve been sharing have been canning related. I hope if you aren’t a canner, I’ve enticed you enough to at least try it. And if you are a newbie, you can check out my Intro to Canning guide. I promise it isn’t as hard as it seems. However, I will warn you. It is addicting. 

Anyway, one of my lovely friends from Montana came to visit this fall. And with her, she brought me all sorts of Montana made goodies as well as some made in her own kitchen. One of these delicious goodies was an apple rhubarb chutney. I decided to open it, heat it up, and use it to top some pork chops we made one evening. Holy… moly. You guys, it was delicious.

It was tangy thanks to the cider vinegar, it had some spice reminiscent of apple pie, and some bite thanks to the addition of some ginger. That next weekend, I had to make some for myself. And we, scratch that I, have already eaten one jar of it with pork this week!

You can use any sort of apples your heart desires, I used a mixture of Fuji and Jonagold. I also used frozen rhubarb, added it right into the pan still frozen! 

Apple Rhubarb Chutney

Print Recipe

a spicy and tangy apple rhubarb chutney, goes great with pork

• Author: Prairie Californian
• Prep Time: 10
• Cook Time: 120
• Total Time: 2 hours 10 minutes

Ingredients

Scale 1x2x3x

• 4 cups rhubarb, diced
• 2 cups apples, cored, peeled, and diced
• 1 cup apple cider vinegar
• zest and juice of one orange
• 2 cups brown sugar
• 1 tablespoon candied ginger, minced
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves (I used whole, worked just fine)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

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Instructions

1. In a large heavy bottomed pan, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 2 hours, stirring every 15 minutes.
2. Once the mixture has thickened and cooked down, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. If canning, remove any air bubbles with a knife and hot water bath process for 10 minutes. You can also let cool and store in refrigerator for use within a week or two without processing.