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Apple rhubarb chutney in glass jar with spices

Apple Rhubarb Chutney

A tangy, sweet, and spiced old-fashioned apple rhubarb chutney recipe that’s perfect for canning, gifting, and pairing with roasted meats or cheese boards.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time (for flavor meld) 15 minutes
Total Time 1 hour 35 minutes
Servings: 48 tbsp
Course: Condiment, Preserves
Cuisine: American, British
Calories: 28
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Rhubarb Diced fresh or frozen
  • 3 cups Apples Peeled chopped (e.g. Granny Smith)
  • 1 Yellow onion Large diced
  • 1.75 cups Brown sugar Packed
  • 1.5 cups Apple cider vinegar 5% acidity for canning safety
  • 0.75 cup Raisins Optional
  • 1 tbsp Fresh ginger Grated or 1 tsp ground ginger
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground cloves
  • 1 tsp Mustard seeds Whole
  • 1.5 tsp Salt Fine sea salt

Equipment

  • 1 Large Pot Heavy-bottomed, non-reactive
  • 6 Half-Pint Jars Sterilized with lids/rings
  • 1 Ladle For transferring hot chutney
  • 1 Jar Funnel Optional but helpful
  • 1 Water Bath Canner For preserving

Method
 

  1. Prep Ingredients: Wash, peel, and chop rhubarb, apples, and onion. Grate ginger if using fresh.
  2. Combine in Pot: Add all ingredients to a large heavy-bottomed pot.
  3. Bring to Boil: Stir and bring to a boil over medium-high heat.
  4. Simmer: Reduce heat and simmer uncovered for 45–60 minutes, stirring every 10–15 minutes.
  5. Check Consistency: When the chutney is thick and leaves a trail on the pot bottom, it’s ready.
  6. Taste + Adjust: Taste for balance — adjust vinegar or sugar as needed.
  7. Prepare Jars: Sterilize jars and lids in boiling water for 10 minutes.
  8. Fill Jars: Use a ladle and funnel to pack hot chutney into jars, leaving ¼" headspace.
  9. Seal + Process: Wipe rims, seal with lids, and process in boiling water bath for 10 minutes.
  10. Cool + Store: Let jars rest undisturbed for 12–24 hours. Store sealed jars for up to 18 months.

Notes

Best Flavor: Let jars rest for 2–3 weeks before opening to allow flavors to mellow.
Storage: Store sealed jars in a cool dark place. Refrigerate after opening.
Freezer Friendly: Not canning? Freeze cooled chutney in containers for up to 4 months.
Pair With: Grilled pork, roasted turkey, sharp cheddar, or crusty bread.