Chutney & Salsa

Female cardinal flapping wings on chutney jar graphic

 Paula’s Chutney

  • 1 lb rhubarb, sliced

  • 3 TB water

  • ⅔ c brown sugar

  • 2 garlic cloves, minced

  • 1 medium onion, chopped

  • 2 tsp fresh ginger, minced

  • 1 tsp yellow mustard seeds

  • ¼ tsp paprika (or pinch cayenne)

  • ¼ tsp cinnamon

  • ¼ tsp allspice (or pinch ground cloves)

  • ⅓ c golden raisins  

Bring all ingredients except onion and raisins to simmer in pan. Simmer for 20 minutes, stirring. Add onion and raisins and simmer for another 20 minutes. Ladle into clean, hot jars. Preserve in fridge or freezer or by water bath processing for 10 minutes for pint jars (headspace: ½ inch).

 Jen’s Peach Habanero Salsa

For about 8 pints:

  • 1 c white vinegar

  • 12 c peaches, chopped, pitted, & peeled (pro tip: freeze and peel

  • 2 ½ c red onions, chopped

  • 2 habanero peppers, seeded & chopped

  • 2 red bell peppers, seeded & chopped

  • 1 c fresh cilantro, chopped

  • ¼ c honey, agave nectar, or sugar

  • 2 cloves garlic, minced

  • 1 TB ground cumin 

  • 1 tsp cayenne pepper

Add vinegar and chopped peaches to a nonreactive pot. Add the remaining ingredients & bring to a boil, stirring constantly for 20 minutes. Reduce heat and boil gently, stirring, until slightly thickened (this will take about 10 minutes). Remove from heat and let cool if using fresh. If water bath canning, ladle into clean, hot jars, and water bath for 15 minutes for pint jars (½ inch headspace).

Female cardinal flapping wings on salsa jar graphic