Sunday, April 22, 2012

Blessed is she who receives the gift of chutney...

Back in the fall (I think), my dear friend, Jay, sent me a lovely jar of his homemade rhubarb chutney. I guess I take after my mom who always saved her gifts "for special," because when Jay recently asked me if I enjoyed the chutney, I was chagrined to realized that I hadn't even tried it yet!  So I busted it out tonight and used it to top off a quick meal of one of those pre-marinated garlic and peppercorn pork tenderloin roasts.  It was SO delicious--and I don't even *like* rhubarb! My roommate's review was: "Amazing! I want to put it on EVERYTHING!" When our local rhubarb is ready, you can be sure I'll be making of batch of this wondrous stuff!

Orange Rhubarb Chutney

10 whole black peppercorns
1 tablespoon mustard seeds
1 tablespoon pickling spice
4 tablespoon grated orange zest
2/3 cup fresh orange juice
6 cups chopped rhubarb
5 cups lightly packed brown sugar
3-1/2 cups cider vinegar
3 cups chopped onion
1-1/2 cups raisins
2 tablespoon finely chopped garlic
2 tablespoon finely chopped ginger root
1 tablespoon curry powder
1 teaspoon ground allspice

1.) TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.
3.) ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
4.) PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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