Rhubarb Apple Chutney

Preparation info
  • Approximately

    3 to 4 pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This is a mild chutney.


  • 2 lbs. frozen rhubarb or fresh, if available
  • 3 cups cooking apples, finely chopped or grated


  1. Chop or cut the rhubarb into small pieces. Add the apples, onion, and currants or raisins. Grate the orange rind fairly coarsely, remove all the pitch, and cut the fruit from the membrane. Chop the fruit and add along with any juice from the membranes. Stir in the remaining ingredients.
  2. Mix well and cook, slowly, until thick, about 1 hour. Seal in sterile jars.