Name: Rhubarb-Mint Chutney
Yield: Makes 4 half-pint (8–fl oz/250-ml) jars
Ingredients: Olive oil, 1 tablespoon; Yellow onions, 2, coarsely chopped (about 3½ cups/14 oz/440 g); Red plums, 4 (about 1 lb/14 oz/440 g), pitted and cut into large chunks; Whole cloves, 1½ teaspoons, lightly crushed; Orange zest, 1 tablespoon plus 1 teaspoon minced; White wine vinegar, ½ cup (4 fl oz/125 ml); Sugar, ¼ cup (2 oz/60 g) plus 2 tablespoons; Freshly ground pepper, 1½ teaspoons; Salt, ¼ teaspoon; Fresh mint, ½ cup (¾ oz/20 g) coarsely chopped; Rhubarb, 1½ lb (750 g) (about 5 large stalks)

Preparation info

Makes
4 pint
jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

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

Ingredients

Rhubarb, 1½ lb (750 g) (about 5 large stalks)
Whole cloves

Preserve
Spring
Gluten-free
Vegan

Method

Have ready 4 sterilized jars and their lids.

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

Place the cloves on a square of cheesecloth, bring the corners together, and tie securely with kitchen string. In a large nonreactive saucepan over medium heat, warm the olive oil. Add the clove bundle, onions

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