Spicy Rhubarb Chutney To Can Or Freeze Food
RHUBARB CHUTNEY
Learn to make this easy and delicious homemade Rhubarb Chutney. Best served as part of a cheeseboard, and even meat!
Provided by Michelle Minnaar
Categories Chutney
Time 1h50m
Number Of Ingredients 8
Steps:
- Place all the ingredients in a large, heavy-bottomed pan and bring to the boil.
- Lower the heat to a simmer, then continue to cook, uncovered, for 1½ hours, or until the chutney has thickened.
- Pour into hot sterilised jars, seal and label. Enjoy!
Nutrition Facts : Calories 59 calories, Sugar 12.9 g, Sodium 5 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 0.6 g, Protein 0.4 g, Cholesterol 0 mg
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
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
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