Reader Interactions


  1. Hi Elviira! Your chutney looks like it would make a beautiful addition to my homemade Christmas gift baskets! Is it safe to assume this recipe can be preserved via standard boiling-water processing? Have you canned it yourself? If so, I wonder how many 1/2 pint jars I could fill with your recipe as written?

    I also wondered if you used any thickeners, or an immersion blender to make the pretty red and yellow-orange colored versions, or is it simply cooked down until most liquid evaporates?

    • Hi Colleen, thanks for your comment! Yes, I expect regular canning methods work perfectly for this recipe. I haven’t done too much canning, though. The chutney is simply cooked down so that the liquid evaporates and the chutney is smooth (you can also leave it chunky, just don’t mix it that often).

    • Absolutely! In case you don’t have to restrict your carbs. You might want to adjust the amount of sweetener, though, as pineapple is quite sweet.

    • Sorry! There has been a print button but I don’t know why it has disappeared! Now I used another plugin to show the recipe. You should be able to print that easily now.

  2. My husband loves rhubarb, so I am very excited to make this. Could you offer suggestions of what else to serve it with? Thanks!

    • Hi Lia! My favorite is grass-fed pork and rhubarb chutney. The chutney is great with any grilled meat or fish, like beef, chicken and salmon. My dad, who doesn’t eat red meat likes it with veggies, especially with vegetable gratin or vegetables with creamy sauce.

    • Thanks, Kristen! This one is really strong tasting with all that rhubarb, onion and garlic. A little goes a long way. I personally prefer this chutney especially with grass-fed pork.

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