Rhubarb Chutney Appetizer Recipes

RHUBARB CHUTNEY

Provided by Barbara Kafka

Categories weekday, condiments

Time 30m

Yield About 5 cups

Number Of Ingredients 7

Rhubarb Chutney image

Steps:

In a medium saucepan, heat oil over medium heat. Stir in shallots, ginger and curry powder. Cook, stirring, for about 6 minutes, or until shallots are limp.
Stir in sugar, rhubarb and radishes. Cover pot and raise the heat to medium-high. Cook, stirring occasionally, for 8 minutes, or until the rhubarb is tender but not mushy.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 29 grams, TransFat 0 grams

Ingredients

8 teaspoons vegetable oil
4 medium shallots, cut into 1/4-inch dice
1/3 cup peeled and diced ginger
2 tablespoons Madras curry powder
1 cup dark brown sugar
2 1/4 pounds rhubarb stalks, trimmed and cut diagonally into 1/2-inch pieces
15 medium radishes, halved and cut across into thin slices

RHUBARB CHUTNEY

It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska

Provided by Taste of Home

Time 20m

Yield about 3 cups.

Number Of Ingredients 12

Rhubarb Chutney image

Steps:

In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
1 teaspoon red food coloring, optional

RHUBARB CHUTNEY

Provided by Florence Fabricant

Categories condiments, side dish

Time 45m

Yield 4 half-pints

Number Of Ingredients 9

Rhubarb Chutney image

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.)

Ingredients

4 cups coarsely diced rhubarb
2 cups light brown sugar
1/2 cup lemon juice
1/2 cup cider vinegar
2 tart apples, peeled and coarsely diced
1 cup raisins
3 tablespoons minced fresh ginger
10 black peppercorns
4 whole cloves

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