9 responses

  1. Carmi
    July 12, 2012

    This sounds delish. I make a Walla Walla Onion Marmalade that is really good over cream cheese also.

    • Jami @ An Oregon Cottage
      July 12, 2012

      I’ve made the Walla Walla marmalade before, too! We really liked it as a glaze for meats – super yummy. :-)

  2. Beth
    July 7, 2013

    This recipe was yum!! Only personal taste would have no cinnamon and just 1tsp of mixed spice but wow! it was great! thanks for sharing.

  3. Cat
    February 1, 2014

    Thanks for sharing your recipes. Going to make sourdough starter, make the crackers and the Spicy Rhubarb Chutney.

  4. Kris
    July 10, 2014

    This recipe is fantastic! I am out of rhubarb now–but have lots of gooseberries–do you think I could substitute gooseberries? I am planning to process the jars in a canner–might the switch from rhubarb to gooseberries effect that in any way? Thanks, Kris

    • Jami
      July 10, 2014

      So glad you like it, Kris! Gooseberry chutney is a thing, so I would think it could work since they are tart like rhubarb. I might make a small test batch to be sure you like it first. :) The chutney should be safe to can as long as your ratios of gooseberries-to-vinegar is the same as the rhubarb-to-vinegar.

  5. Kris
    July 11, 2014

    Thanks so much for getting right back to me. I am going to give it a try!

  6. Christine
    July 21, 2014

    Can the chutney be frozen?

    • Jami
      July 21, 2014

      Yes, I’m sure you can, Christine, since freezing wouldn’t affect the texture, as it’s already cooked down.

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