Apple Rhubarb Chutney
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Even though it’s late in the summer my friend still has rhubarb growing in her garden. She brought me another bag this week. When looking for something to make with it, I came across a recipe for apple rhubarb chutney. Apples are totally in season right now and I thought this would be a fun fall chutney.
This is a pretty easy chutney to make. The rhubarb gets diced, the apples peeled and diced, and dried cranberries are added. There’s also a lot of spice which is great for fall. When it’s made it’s sweet, a little tart, and a whole lot delicious.
I ate most of the jar I had on either crackers or toast in the morning. It’s a great substitute for apple butter and has a chunky texture and more flavor. The color is brownish, but it’s studded with the jeweled red cranberries and flecks of the red and green rhubarb. This is going to be a great gift to give at Christmas time!
Apple Rhubarb Chutney
Ingredients
- 4 c. apples, peeled and diced
- 4 c. sugaar
- 2 c. rhubarb, diced
- 1/2 c. water
- Juice of 1 lemon
- 1/2 c. dried cranberries (I used craisins)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
Instructions
- In a large saucepan, combine the apples, sugar, rhubarb, water, and lemon juice over medium high heat. Bring to a boil, stirring frequently for 15 minutes.
- Add in the cranberries, cinnamon, nutmeg, and vanilla. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
- Prepare four 8-ounce jars for canning.
- Ladle the hot apple chutney into the hot jars, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace. Wipe rims cleans and center on the lids. Screw the bands to fingertip tight.
- Process the jars in a boiling water canner for 10 minutes. Remove from heat and remove lid. Let sit for 5 minutes.
- Remove from water and allow to cool for 24 hours. Check seals and store for 1 year.
Notes
Recipe from Ball Complete Book of Home Preserving
