SPICY RHUBARB CHUTNEY TO CAN OR FREEZE
A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.
Provided by Jami Boys
Categories Condiment
Time 1h30m
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.
- For Canning: While the mixture cooks, prepare six half-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer's directions, and start the water heating in the canner. (Refer to these directions if you need a water bath canning refresher.)
- When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.
- Process jars in a boiling-water canner for 15 minutes. Turn off burner, remove lid and let jars sit in the canner for 5 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn't seal to use within 3 to 4 weeks.
- For Freezing: simply ladle slightly cooled chutney into clean freezer-safe containers, label and freeze for up to a year.
Nutrition Facts : ServingSize 2 tablespoons, Calories 54 kcal, Sugar 10 g, Sodium 54 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 1 g, Protein 1 g
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.
QUICK AND EASY RHUBARB CHUTNEY
Use this easy rhubarb chutney as an accompaniment with pork chops or roasts or grilled chicken. The spiced rhubarb chutney is ready in minutes.
Provided by Diana Rattray
Categories Condiment Jam / Jelly
Time 23m
Yield 16
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- In a heavy medium saucepan combine the sugar and vinegar. Bring to a boil and cook until the sugar has dissolved. Add the rhubarb, chopped red onion, and chopped cherries, along with the garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves.
- Continue cooking over medium heat until the rhubarb and vegetables are tender and the mixture has thickened, or about 6 to 8 minutes.
- Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Cover and store the chutney in the refrigerator for up to one week. The recipe makes about 2 cups, or about 16 2-tablespoon servings.
- Serve the chutney along with grilled or pan-fried pork chops or chicken, or with a pork roast or baked ham.
Nutrition Facts : Calories 59 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 12 g, Fat 0 g, ServingSize 16 servings, UnsaturatedFat 0 g
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
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.
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-RAISIN CHUTNEY
This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 30m
Yield 9-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 227, Fat 0.2, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 57.8, Fiber 2, Sugar 50.3, Protein 1.3
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
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
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.)
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