Apple, Pear, Rhubarb Chutney with Spiced Rum - 16 (250 ml) jars

Name: Apple, Pear, Rhubarb Chutney with Spiced Rum - 16 (250 ml) jars
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Cuisine: Asian, Indian
Ingredients: • 3 red onions, finely chopped; • 6 large cloves garlic, minced; • 2 Tbsp fresh ginger, minced or (1/2 tsp ground powder); • 2 lbs tart apples after peeled, cored, chopped roughly; • 2 lbs ripe pears after peeled, cored, chopped in varied sizes; • 1½ lbs rhubarb (about 3 cups), diced; • 1 cup dried cranberries (optional); • 3 cups apple cider vinegar (5% acidity, for safe canning); • 1½ cups brown sugar; • Zest and juice of 1 orange; • 2 tsp ground allspice; • 1 tsp ground nutmeg; • 1/4tsp ground cloves; • 1.5 tsp ground cinnamon; • ½ tsp ground black pepper; • 2 tsp sea salt; • 3 fresh long red chilies, thinly sliced (optional and adjust to taste); • Splash of balsamic vinegar, added at the end just before canning; 3/4 cup of spiced rum (optional)

10 steps

Prep:2hCook:3h

This chutney is a spirited blend of orchard fruits, warm spices, and a cheeky kick of heat—elevated by a generous splash of spiced rum. Tart apples, juicy pears, and tangy rhubarb simmer down into a rich, jammy base, while dried cranberries add texture and depth. Orange zest brightens the mix, chili peppers bring the fire, and the rum folds in a velvety warmth with hints of vanilla and caramel. Finished with a touch of balsamic for balance, this chutney is bold, complex, and unapologetically indulgent. Perfect for pairing with roast meats, sharp cheeses, or spooned over grilled vegetables, it’s a jar full of character with a little kick.

Updated at: Sat, 30 Aug 2025 21:57:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories148.6 kcal (7%)

Total Fat0.4 g (1%)

Carbs34.9 g (13%)

Sugars26.9 g (30%)

Protein1.2 g (2%)

Sodium193.5 mg (10%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

3red onions

finely chopped

6 clovesgarlic

large, minced

2 Tbspfresh ginger

minced, 1/2 tsp ground powder

2 lbstart apples

after peeled, cored, chopped roughly

2 lbspears

ripe, after peeled, cored, chopped in varied sizes

1.5 lbsrhubarb

diced

1 cupdried cranberries

optional

3 cupsapple cider vinegar

5% acidity, for safe canning

1 ½ cupsbrown sugar

1orange

Zest and juice of

2 tspground allspice

1 tspground nutmeg

¼ tspground cloves

1 ½ tspground cinnamon

½ tspground black pepper

2 tspsea salt

3long red chilies

fresh, thinly sliced, optional and adjust to taste

balsamic vinegar

added at the end just before canning

¾ cupspiced rum

optional

Instructions

Step 1

1. Prep the base: In a large 8-quart saucepan over medium-high heat, sauté onions, garlic, and ginger for about 7 minutes until softened and fragrant.

Step 2

2. Add fruit: Stir in apples, pears, and rhubarb. Cook for another 7–10 minutes, allowing the fruit to begin breaking down. Stir occasionally to prevent sticking.

Step 3

3. Build flavor: Add cranberries, apple cider vinegar, brown sugar, orange zest and juice, spices, salt, and chili peppers. Stir well to combine.

Step 4

4. Simmer: Reduce heat to medium-low and simmer uncovered for 45–60 minutes, stirring occasionally. The chutney should thicken and the fruit should soften while retaining some texture.

Step 5

5. Finish: Once the chutney has reached a jammy consistency, stir in a splash of balsamic vinegar and spiced rum (optional) for added depth and complexity. Taste and adjust seasoning if needed.

Step 6

6. Can it: Ladle hot chutney into sterilized pint jars, leaving ½ inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes.

Step 7

7. Canning tip: Always prepare an extra jar or two just in case your yield is slightly higher. And make sure to leave ½ inch of headspace in each jar for proper sealing.

Step 8

Storage & Serving

Step 9

• Shelf life: Up to 1 year in a cool, dark pantry if properly canned.

Step 10

• Refrigerated: Lasts 3–4 weeks once opened.