Summer Chutney Is The Dish You Were Missing In Your Life [Recipe]

This time of year, try something new with this summer chutney, which can be elevated into anything you want! You can use any of the ingredients you already have, which makes the whole thing simpler.

If you have never made chutney, there are simple steps you can follow for a tasty result and you won’t even notice the time.

Try This Summer Chutney For A Perfect Meal Anytime Of The Day

Where do I even start?

Not to worry, there are many pieces of the puzzle, but the main things to consider are the ingredients. You should first create a spice bag to use during the cooking process for prolonged infusion and long-lasting flavor.

At the same time, cooking the orange zest and juice with the rest of the ingredients allows the chutney flavors to come through. It is important to keep the process going for about 45 minutes, this way the reduction will be thick enough.

Finally, you can add the reserved spice bag and the rest of the spices at the end. However, for the flavors to continue developing, you should let the process continue for another 30 minutes. You will notice the texture develops and becomes even thicker.

Is that the whole process?  

The final part of this process is to use your hot jars, as you can do this at home without too much effort. For safety, make sure your jars are hot already and in the water canner or stockpot.

You need to leave a bit of headspace too, for the air to escape and the chutney to expand properly after cooling. Processing the jars is the end step in your journey, but it is very important, to prevent any spoilage, air bubbles, or overfilling.

This summer chutney is very easy to enjoy in any way, from a tasty curry to a sandwich or cheese spread. Make sure you store in a cool, dark place, and check for any damage before having it.

Summer Chutney

Recipe by Gillian Lightman

Ingredients

• 6 cups (768 g) chopped rhubarb

• 10 whole black peppercorns

• 1 tbsp mustard seeds

• 1 tbsp pickling spice

• 4 tbsp grated orange zest

• 2/3 cup (80 ml) orange juice

• 5 cups (640 g) brown sugar

• 3 1/2 cups (840 ml) apple-cider vinegar

• 3 cups (384 g) chopped onion

• 1 1/2 cups (192 g) raisins

• 2 tbsp finely chopped garlic

• 2 tbsp finely chopped ginger

• 1 tbsp curry powder

• 1 tbsp ground allspice

Directions

• Create a spice bag by tying the peppercorns, pickling spice and mustard seeds in a cheesecloth square and set it aside.
• Mix orange zest, juice, rhubarb, sugar, vinegar, onions, raisins, ginger and garlic in a large saucepan.
• Bring it to boil on a medium-high heat while you stir continously.
• Lower heat then gently boil while you stir from time to time for 45 minutes.
• Pour in curry powder, allspice, and the spice bag in the saucepan and stir.
• Boil gently for 30 minutes, stirring frequently until liquid is thick enough to create a mound on a spoon.
• Prepare water-bath canner.
• Simmer jars until ready for use.
• Wash lids and bands in warm soapy water then set aside.
• Gently ladle chutney into hot jars. Ensure a 1/2 inch headspace.
• Remove any trapped air bubbles by running a spatula around the inside of jar.
• Wipe jar rim with a clean damp cloth.
• Process jars in water bath canner for 10 minutes.
• Once jars are done processing, turn heat off then let them sit for 5 minutes to settle.
• Remove jars and let them cool for 24 hours. Do not place jars on a cold surface or where there’s cool draft as it may crack the jars.
• After 24 hours, test the seal on the lids by pressing down on the center, the lid shouldn’t wiggle and feel nice and solid.
• Any unsealed jars must be placed in the fridge and consumed first.