Julias Rhubarb Chutney Recipes
JULIA'S RHUBARB CHUTNEY
Make and share this Julia's Rhubarb Chutney recipe from Food.com.
Provided by wjorma
Categories Fruit
Time 4h40m
Yield 6 jars, 48 serving(s)
Number Of Ingredients 15
Steps:
- Mix together in a non-corrosive bowl and let marinate for at least 4 hours.
- Place into a large pot and boil down, at med. heat, for 30 minute stirring frequently to not burn.
- Place into stralized jars and process in a hot water bath for 10 minutes. Yield is 6 eight ounce jars.
Nutrition Facts : Calories 70.2, Fat 0.1, Sodium 53.4, Carbohydrate 17.7, Fiber 0.7, Sugar 16.1, Protein 0.3
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 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
Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Rhubarb Simmer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.
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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- 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.
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