Rhubarb Cherry And Golden Raisin Chutney Food

RHUBARB-CHERRY CHUTNEY

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.

RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY

Steps:

• Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

RHUBARB CHUTNEY

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.

RHUBARB-GINGER CHUTNEY

Steps:

• Combine the sugar and vinegar in a large, heavy-bottomed pot, such as a Dutch oven. Bring to a boil, stirring until sugar has dissolved.
• Add rhubarb and all remaining ingredients. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 2 hours.
• Ladle into sterile jars and process, according to safe canning procedures. Cool and store.
• Keeps for up to 1 year.

RHUBARB, ONION AND RAISIN CHUTNEY

Steps:

• In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature. Yield: Makes about 3 1/2 cups Per serving: 1552 Calories (kcal); 43g Total Fat; (23% calories from fat); 16g Protein; 300g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 9 1/2 Fruit; 8 Fat; 6 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9304 Converted by MM_Buster v2.0n.

RHUBARB-RAISIN CHUTNEY

Steps:

• In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
• Reduce heat to low; simmer for 5 minutes.
• Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
• Season with salt and pepper.
• Serve warm or cover and refrigerate.
• Rewarm slightly before using.

RHUBARB CHUTNEY

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.)