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
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.
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
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
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.)
WHOLE RHUBARB CHUTNEY
Serve chutney as a condiment for pates or roast meats such as pork.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine onion, raisins, ginger, orange zest, wine, vinegar, and brown sugar in a saucepan; bring to a simmer over medium heat.
- Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.
- Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed.
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
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
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