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Rhubarb Mango Chutney

Rhubarb Mango Chutney 3.000

Deb Lindsey for The Washington Post

Canning Canning Class Jun 25, 2014

Chutney is a sweet, sour, often spicy sauce commonly paired with Indian food. Don't stop there; it is a sensational condiment when spread on a turkey sandwich, dabbed next to softly scrambled eggs or slathered across roast pork.

Use the reddest rhubarb for a pretty pink color. If fresh mango is unavailable, substitute an equal amount of dried mango, dried pineapple or golden raisins. The serrano chili makes a spicy chutney; the heat-averse should use it sparingly, if at all.

You will need a candy thermometer. You'll need 3 sanitized half-pint jars with new lids and rings, and a jar lifter or coated tongs; see the NOTES, below.

Make Ahead: The chutney can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.


Servings:
3 half-pint jars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 half-pint jars

Ingredients
  • 1 pound ruby red rhubarb, trimmed of leaves and root ends, then diced (about 3 cups)
  • Flesh from 2 large mangoes, diced (scant 1 cup)
  • 1/2 cup diced red onion
  • 1/3 cup crystallized ginger, diced
  • 1 small clove garlic, minced
  • 1/2 serrano chili pepper, seeded and sliced (optional)
  • 2/3 cup granulated sugar (organic or raw may be substituted by weight; 7 ounces)
  • 2/3 cup packed light brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon yellow mustard seed
  • 1/4 teaspoon coriander seed
  • 1/4 teaspoon kosher salt

Directions

Combine the rhubarb, mango, onion, ginger, garlic and serrano, if using, in a heavy, nonreactive 5-quart pan. Sprinkle the granulated and brown sugars over the surface of the fruit, then add the vinegar, mustard seed, coriander seed and salt. Stir well until thoroughly incorporated. Bring to a boil over medium-high heat, stirring frequently; cook the mixture for about 35 minutes or until it has the consistency of chunky applesauce. Be careful; the hot mixture will spit and sputter.

Turn off the heat to evaluate the consistency. Allow the chutney to cool for 3 to 5 minutes, then press against the surface with a spoon. The chutney should wrinkle slightly. If it is still watery, return it to the heat and boil for 5 minutes before testing again. Continue to cook and test as needed.

Ladle the chutney into the sanitized jars, leaving 1/2 inch of head space. Run a chopstick or flat plastic knife along the inside of each jar and through the chutney to dislodge any air bubbles. Clean the rim of each jar, top with the warmed lids and finger-tighten the rings (not too much). Process in the boiling water bath for 10 minutes. Turn off the heat and use the jar lifter or tongs to transfer the jars to a clean, folded dish towel to cool for several hours.

Label and date the sealed jars. Store in a cool, dark place for up to 1 year. Refrigerate after opening.

NOTES: Water-bath canning safely seals high-acid, low-pH foods in jars. The time for processing in the water bath is calculated based on the size of the jar and the consistency and density of the food. For safety's sake, do not alter the jar size, ingredients, ratios or processing time in any canning recipe. If moved to change any of those factors, simply put the prepared food in the refrigerator and eat within a week.

Fill a large canning kettle or deep stockpot two-thirds full with water. To keep the jars from rattling against the pot, place a rack in the pot. (A cake rack works well; a folded dish towel is equally effective.) Sanitize the jars in a short dishwasher cycle or by boiling them in a canning kettle or pot for 10 minutes. Fill a small saucepan with water and add the rings. Bring to a boil over high heat, slip in the lids and turn off the heat.

Use a jar lifter or tongs to lower the filled, sealed jars into the boiling water bath, keeping them upright. When all of the jars are in place, the water should be 1 to 2 inches above the jar tops. Add water as needed. Bring the water to a low boil before starting the timer for processing.

At the end of processing, turn off the heat and let the jars sit in the water bath until the boiling has stopped. That will reduce siphoning, in which the food burbles up under the lid, breaking the seal. Use the jar lifter or tongs to transfer the jars to a folded towel, keeping them upright. Leave the jars until they have completely cooled, at least 12 hours. Remove the rings and test the seal by lifting each jar by the lid. The lid should hold fast. Label and store in a cool, dry, dark space.


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Recipe Source

From Cathy Barrow, author of "Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving" (Norton, November 2014).

Tested by Cathy Barrow.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon: 30


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 10mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 7g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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