This post is sponsored by Ball® Fresh Preserving

This recipe has some of my favorite flavor combinations. Orange, rhubarb, curry and ginger. It makes a sweet and sour combination that you can use so many ways. And it’s a flavor you won’t be able to buy in stores. 

The best part of this chutney is, that the recipe makes enough for you to can several half-pints, so you’ll have it around for a while.

Canning is the best way to preserve the freshness of your home grown fruits and vegetables. It’s economical and you can control everything that goes into those beautiful jars. Plus- it’s SO easy!

I grew up with my grandma canning everything. My grandpa grew a huge garden and my grandma preserved all that she could. 

It’s really the reason I like beets so much. She pickled beets and we ate them all year long. 

Now I can also, mostly tomatoes. I can them whole, I make marinara sauce and salsa. We also have two peach trees, and I can as many peaches as possible each year. 

I have always used Ball® jars because they have a durable glass design and a two piece lid style that always seals tightly to preserve my creations for years. 

It’s so satisfying to pop open that sealed top and bring out your own #ballproudlyhomemade canned goods and create something wonderful with them to share with family and friends. Homemade will always be the best way to feed the people I care about most. 

Canning has been around in some form, for what seems like forever, and this year, Ball® Fresh Preserving celebrating the 135th anniversary of the Ball® Jar!

What other businesses do you know that have been around that long?

Ball® Fresh Preserving continues to be creative and innovative with their products. I am in love with these Aqua Vintage Jars, available here: https://www.target.com/s?searchTerm=aqua+vintage+jars+ball 

These Collector’s Edition mason jars feature a vintage design, color and logo originally produced from 1910-1923.

I love the color. They fit right in with the vintage decorating trends around today and the quality will last forever. 

Let’s talk  about this recipe!

You will love this Orange Rhubarb Chutney. 

You could use it really in so many recipes, or even just on its own, but I really wanted to try it with poultry. The orange-curry flavor on the roasted chicken was delicious. 

I think I will try it on roast beef next time. 

Visit BallHomeCanning.com for new, seasonal recipes from Ball® Fresh Preserving, as well as to find new promotional offers throughout the summer.

Click below to print recipe
Orange Rhubarb Chutney
Orange Rhubarb Chutney
Print Recipe
This recipe has some of my favorite flavor combinations. Orange, rhubarb, curry, and ginger. It makes a sweet and sour combination that you can use with so many dishes. It would be great with a vegetable platter, but also with roasted chicken or beef. The best part of this chutney is that the recipe makes enough for you to can several pints, so you'll have some around for a while.
Servings Prep Time
6 pints 15 mins
Cook Time
85 mins
Servings Prep Time
6 pints 15 mins
Cook Time
85 mins
Orange Rhubarb Chutney
Orange Rhubarb Chutney
Print Recipe
This recipe has some of my favorite flavor combinations. Orange, rhubarb, curry, and ginger. It makes a sweet and sour combination that you can use with so many dishes. It would be great with a vegetable platter, but also with roasted chicken or beef. The best part of this chutney is that the recipe makes enough for you to can several pints, so you'll have some around for a while.
Servings Prep Time
6 pints 15 mins
Cook Time
85 mins
Servings Prep Time
6 pints 15 mins
Cook Time
85 mins
Ingredients
Servings: pints
Instructions
  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 a spoon. About 30 minutes.
  4. Prepare boiling water canner in the meantime. Heat jars in simmering water until ready for use. Do no 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 and wipe the rims. Center 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 sea after 24 hours. Lid should not flex up and down when center is pressed.
Share this Recipe