Out of all the preserves I make, chutney is the easiest. Everything goes into one pot and you simmer it until it thickens to your own preference. If you are making a small batch it’s even easier, just one round of water bath processing. I have made a few versions of rhubarb chutney and my favourite is this small batch one with a little spices, just enough to allow the rhubarb to play a starring role.
I’ve been enjoying it with grilled chicken, hamburgers, and pork roast. It’s also super tasty with crackers and cheese (Bon’s fave). Jody serves it dolloped on top of pork tenderloin slices and then placed on crostini toasts– it’s a great appie and can easily be served at room temperature for low fuss entertaining. -Steph McVox
· 1 tablespoon-ish canola or olive oil
· 1 onion, finely chopped
· 2 garlic cloves, minced
· 1 tablespoon finely grated fresh ginger
· Salt & pepper to taste
· 1 apple, peeled and chopped (I like Granny Smith)
· 1/3 cup lighter vinegar (dark such as balsamic will take away from the pink colour)
· ¼ cup dry white wine, such as Sauvignon Blanc
· ½ cup golden raisins (optional)
· ½ cup sugar
· 1 cinnamon stick or ½ tsp ground cinnamon
· 2 cups rhubarb, trimmed and cut ½ “ thick pieces
1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, salt and pepper until onion is translucent, about 5 minutes.
2. Add everything else and bring to a boil. Reduce heat; simmer for about half an hour or until mixture thickens. Remove cinnamon stick if using.
3. Ladle into hot, clean 125 ml/4 oz. canning jars, leaving ¼” headspace. Wipe jar rims with hot clean, wet cloth; place lids on and fasten to fingertip tight. Process jars in a boiling-water canner for 15 minutes. (at Calgary altitude) Remove jars from canner; cool on racks and listen for the “pops” the jars should make when the air leaves and the seal is complete.(you should see the round part in the middle of the lid is “sucked” down) Store in dark cool place for up to a year. Makes 4-5 ½ cup or 125 ml jars.