Lisa Atwood, Rebecca Courchesne, Rick Field

Rhubarb-Mint Chutney

Name: Rhubarb-Mint Chutney
Yield: Makes 4 half-pint (8-fl oz/250-ml) jars
Ingredients: ½ cup (½ oz/15 g) coarsely chopped fresh mint; Salt and freshly ground pepper; Salt and freshly ground pepper; ¼ cup (2 oz/60 g) plus 2 Tbsp sugar; ½ cup (4 fl oz/125 ml) white wine vinegar; 1 Tbsp plus 1 tsp minced orange zest; 4 red plums (about 1 lb/500 g), pitted and cut into large chunks; 2 yellow onions, coarsely chopped (about 3½ cups/14 oz/440 g); 1 Tbsp olive oil; 1½ tsp whole cloves, lightly crushed; 1½ lb (750 g) rhubarb (about 5 large stalks)

Preparation info

Makes
4
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. A generous amount of sugar and fresh mint tempers rhubarb’s natural acidity. Serve the chutney with grilled lamb chops or roast turkey.

Ingredients

1½ lb (750 g) rhubarb (about 5 large stalks)
1½

Side dish
Spring
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

Trim the ends of the rhubarb stalks and cut the stalks lengthwise into quarters, then crosswise into matchstick-size lengths.

Place the cloves on a square of cheesecloth (muslin). Bring the corners together and tie securely with kitchen string. In a large nonreactive saucepan over medium he