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
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.
PRINCESS G'S RHUBARB CHUTNEY
This chutney is delicious on a ham sandwich. This chutney freezes well.
Provided by Princess G
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 21m
Yield 12
Number Of Ingredients 9
Steps:
- Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
- Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 16.1 g, Fat 2.3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 36.9 mg, Sugar 13.6 g
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
A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
Provided by Rosie Birkett
Categories Condiment
Time 25m
Number Of Ingredients 6
Steps:
- In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
RHUBARB CHUTNEY
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice rhubarb. Heat raisins in Muscat and 1/2 cup of water until plump. Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant. Add the chopped ginger and sweat. Add slices rhubarb and saute quickly. Add the muscat and the raisins and cook rapidly. Make sure that the rhubarb does not get mashed up. Season with salt and pepper, remove from heat and cool rapidly.
RHUBARB & DATE CHUTNEY
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it
Provided by Good Food team
Categories Afternoon tea, Buffet, Condiment, Lunch, Snack
Time 1h5m
Yield Makes about 2.25kg/5lb
Number Of Ingredients 10
Steps:
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium
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
APPLE RHUBARB CHUTNEY
Make and share this Apple Rhubarb Chutney recipe from Food.com.
Provided by dicentra
Categories Apple
Time 45m
Yield 32 ounces
Number Of Ingredients 8
Steps:
- in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Gently boil, stirring often, for 15 minutes. Lower heat if necessary.
- After 15 minutes, add cranberries, cinnamon, and nutmeg. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes).
- At this point, the chutney is ready to can. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars).
- Fill jars with hot chutney, leaving 1/2 inch head space. Remove air bubbles and adjust head space if necessary. Wipe rim with fresh, slightly dampened paper towel.
- Center the lid on the jar and screw band down until resistance is met. Increase to fingertip-tight. The jars are now ready for the canner, which should be at a rolling boil (212F).
- Place jars in the canner, making sure each jar is submerged completely in the water. Bring to a boil again and cover, processing for 10 minutes. Your time does not start until the water is at a rolling boil again.
- After 10 minutes, remove the pot lid and wait 5 minutes. Then remove jars using a jar lifter, and place on a flat level surface. Do not touch for 24 hours. All jar lids should be concave after 24 hours, with no give.
- If any of the lids can pop up and down, the canning did not take. You can try to process again, or simply place the chutney in the fridge and use within a week or two.
Nutrition Facts : Calories 108.2, Fat 0.1, Sodium 0.7, Carbohydrate 28.1, Fiber 0.8, Sugar 26.8, Protein 0.2
RHUBARB-CHERRY CHUTNEY
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 55m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.
Nutrition Facts :
RHUBARB CHUTNEY
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
- Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
RHUBARB CHUTNEY
Provided by Barbara Kafka
Categories weekday, condiments
Time 30m
Yield About 5 cups
Number Of Ingredients 7
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
More about "rhubarb chutney recipes"
RHUBARB CHUTNEY - CAROLINE'S COOKING
From carolinescooking.com
5/5 (4)Total Time 15 minsCategory CondimentCalories 125 per serving
MR.B'S AWARD WINNING RHUBARB CHUTNEY | RECIPES MADE …
From recipesmadeeasy.co.uk
RECIPE FOR RHUBARB CHUTNEY RECIPE | ALMANAC.COM
From almanac.com
QUICK AND EASY RHUBARB CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (27)Total Time 23 minsCategory Condiment, Jam / JellyCalories 59 per serving
RHUBARB AND APPLE CHUTNEY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
RHUBARB CHUTNEY RECIPE - TART & SWEET - PRESERVE & PICKLE
From preserveandpickle.com
RHUBARB CHUTNEY RECIPE | BON APPéTIT
From bonappetit.com
RHUBARB CHUTNEY - RELISH
From relish.com
RECIPE RHUBARB CHUTNEY PDF FULL PDF
From filemaker.journalism.cuny.edu
RHUBARB CHUTNEY - BEST SERVED WITH CHEESE | GREEDY GOURMET
From greedygourmet.com
RHUBARB CHUTNEY | RHUBARB CHUTNEY RECIPE | EAT THE LOVE
From eatthelove.com
RHUBARB CHUTNEY (VEGAN) - LOW-CARB, SO SIMPLE
From lowcarbsosimple.com
SPRING FLING: RHUBARB CHUTNEY & MORE SAVORY RECIPES
From foodnetwork.com
DELICIOUS SPICED RHUBARB CHUTNEY - SNEAKY VEG
From sneakyveg.com
QUICK RHUBARB CHUTNEY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
#weeknight #time-to-make #course #main-ingredient #preparation #sauces #chutneys #appetizers #canning #lunch #condiments-etc #vegetables #vegetarian #dietary #savory-sauces #number-of-servings #technique #4-hours-or-less
You'll also love