RHUBARB & DATE CHUTNEY
From The Best Kept Secrets of the Women's Institute. I'm posting this here because the book doesn't belong to me and I couldn't take it home! Cooking time could be more or less than stated.
Provided by CulinaryQueen
Categories Vegetable
Time 1h20m
Yield 3-4 pounds
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large saucepan and bring to the boil over medium heat.
- Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
- Stir from time to time to prevent sticking.
- Spoon into hot sterilized jars and seal down.
- Label and store for 6-8 weeks before use.
Nutrition Facts : Calories 270.7, Fat 1, SaturatedFat 0.2, Sodium 2350.4, Carbohydrate 62, Fiber 10.9, Sugar 36.6, Protein 5.2
APRICOT AND DATE CHUTNEY
This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli
Provided by Jubes
Categories Fruit
Time 1h20m
Yield 6 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cover apricots with water and set aside to soak for one hour. Drain the apricots.
- Combine apricots, sultanas and vinegar in a large saucepan. Bring slowly to the boil and simmer for 10 minutes, or until the liquid as almost evaporated.
- Stir in all of the remaining ingredients and add one cup of water. Simmer for 5 minutes, until the chutney has thickened.
- Pour into jars and seal. Makes approx 6 cups of chutney.
Nutrition Facts : Calories 125.7, Fat 0.2, Sodium 239.5, Carbohydrate 32.3, Fiber 2.4, Sugar 27.6, Protein 1.1
APRICOT CHUTNEY
This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.
Provided by luvcookn
Categories Low Protein
Time 1h30m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all the ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
- Pour into warm sterilized jars and seal.
- May be eaten immediately but the flavour improves after a few days.
Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6
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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