JULIA'S RHUBARB CHUTNEY
Make and share this Julia's Rhubarb Chutney recipe from Food.com.
Provided by wjorma
Categories Fruit
Time 4h40m
Yield 6 jars, 48 serving(s)
Number Of Ingredients 15
Steps:
- Mix together in a non-corrosive bowl and let marinate for at least 4 hours.
- Place into a large pot and boil down, at med. heat, for 30 minute stirring frequently to not burn.
- Place into stralized jars and process in a hot water bath for 10 minutes. Yield is 6 eight ounce jars.
Nutrition Facts : Calories 70.2, Fat 0.1, Sodium 53.4, Carbohydrate 17.7, Fiber 0.7, Sugar 16.1, Protein 0.3
RHUBARB CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
Yield 4 half-pints
Number Of Ingredients 9
Steps:
- Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
- Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
- The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)
RHUBARB CHUTNEY
Make and share this Rhubarb Chutney recipe from Food.com.
Provided by William Uncle Bill
Categories Chutneys
Time 2h
Yield 9 cups
Number Of Ingredients 9
Steps:
- Grate zest from both oranges and set aside.
- Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.
- Remove orange sections from bowl and chop coarsely; return to bowl along with any juice.
- In a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.
- Tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.
- Bring to boil over medium heat, stirring constantly until sugar is dissolved.
- Reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.
- Remove spice bag and discard.
- Prepare half-pint jars for canning.
- Ladle chutney into prepared jars leaving 1/4 inch headspace.
- Wipe tops of jars, and place lids and screw tops according to manufacturers instructions.
- Process in boiling water bath for 10 minutes.
- Remove jars from bath and let cool completely.
- Lids should be concave when sealed.
- Store in a cool, dark place.
- NOTE: TO FREEZE RHUBARB Cut stalks into 1 inch pieces.
- Spread pieces on a cookie sheet and place in freezer until firm.
- Remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.
- Store in freezer for up to one year.
Nutrition Facts : Calories 648.3, Fat 1.1, SaturatedFat 0.1, Sodium 64.7, Carbohydrate 159.3, Fiber 4.8, Sugar 145.4, Protein 3.1
RHUBARB CHUTNEY
A batch of this recipe has many uses. It is delicious served with cream cheese and crackers, as a glaze for barbecued pork or poultry and as a condiment with any pork or poultry dish. Feel free to halve the recipe to makes it more manageable.
Provided by Olha7397
Categories Fruit
Time 40m
Yield 8 cups
Number Of Ingredients 12
Steps:
- In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
- Remove from heat and allow to cool to room temperature. Makes about 8 cups.
- TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
- To serve: Thaw in refrigerator overnight.
- The Best Freezer Cookbook.
Nutrition Facts : Calories 469.6, Fat 0.6, SaturatedFat 0.1, Sodium 321.4, Carbohydrate 117.4, Fiber 5.5, Sugar 103.6, Protein 3.1
RHUBARB CHUTNEY
This chutney is fabulous served with pork chops or tenderloin if you are entertaining,it originally came from Bon appetit magazine.
Provided by ChefDebs
Categories Chutneys
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients to a boil in heavy saucepan, then simmer for 5 mins until rhubarb is soft, stirring occasionally,.
- Serve warm with pork, chicken or salmon.
Nutrition Facts : Calories 152.3, Fat 0.2, Sodium 14.4, Carbohydrate 38.3, Fiber 1.7, Sugar 35.1, Protein 0.9
RHUBARB CHUTNEY
Make and share this rhubarb chutney recipe from Food.com.
Provided by chia2160
Categories Chutneys
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- combine first 8 ingredients in a large saucepan.
- bring to simmer over low heat until sugar dissolves.
- add rhubarb, onions and raisins, raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
Nutrition Facts : Calories 230.2, Fat 0.6, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 56.9, Fiber 3.5, Sugar 47.1, Protein 2
SPICY RHUBARB CHUTNEY
This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.
Provided by Diana Adcock
Categories Chutneys
Time 2h
Yield 5-7 half pints
Number Of Ingredients 15
Steps:
- In a large heavy saucepan combine the ingredients of part 1.
- Bring to a boil and stir to dissolve sugar.
- Add the ingredients of part 2.
- Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
- Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
Nutrition Facts : Calories 493.9, Fat 0.7, SaturatedFat 0.2, Sodium 505.8, Carbohydrate 122.8, Fiber 5.4, Sugar 106.2, Protein 3.1
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