This chutney is the perfect combination of fruity and spicy, and is sure to compliment any curry or meat dish.


  •     10 whole black peppercorns

  •     1 Tbsp mustard seeds

  •     1 Tbsp pickling spice

  •     4 Tbsp 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 Tbsp finely chopped garlic

  •     2 Tbsp finely chopped gingerroot

  •     1 Tbsp curry powder

  •     1 tsp ground allspice

  •     6 Ball® (8 oz) half pints


  • 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 occasionally, 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 in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

  • 5.

    Ladle hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Centre 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 centre is pressed.


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