Quick And Easy Rhubarb Chutney Recipes
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
More about "quick and easy rhubarb chutney recipes"
MR.B'S AWARD WINNING RHUBARB CHUTNEY | RECIPES …
From recipesmadeeasy.co.uk
4.6/5 (39)Total Time 1 hr 10 minsCategory Jams And PreservesCalories 735 per serving
- Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
- Bring to a gentle boil (just a little more than simmering)and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
RHUBARB GINGER CHUTNEY: HOW TO EASILY MAKE YOUR OWN
From tinandthyme.uk
Reviews 2Cuisine BritishRatings 8Category Accompaniment, Jams, Chutneys Etc
- Place all ingredients into a medium-sized saucepan and place on a low heat, stirring occasionally until the sugar has dissolved.
- Bring to a simmer and leave to cook uncovered for 15 minutes or until the rhubarb has collapsed and the mixture is no longer watery. Stir occasionally.
QUICK RHUBARB CHUTNEY RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category SidesCuisine British RecipesCalories 27 per serving
- Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal for effect.
- Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you’re making the chutney to use at a later date, you can put it into a 500ml sterilised jar, still hot, at this point.
- If you’re using the chutney now as a dressing for smoked mackerel, allow it to cool until just warm, then spoon it over part of the fillet with a slotted spoon. A really peppery leaf, such as watercress, will round off the dish nicely.
RHUBARB CHUTNEY | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
QUICK RHUBARB CHUTNEY RECIPE - SIDECHEF
From sidechef.com
CHICKPEA STEW WITH RHUBARB AND JAGGERY | OTTOLENGHI RECIPES
From ottolenghi.co.uk
EASY STRAWBERRY RHUBARB CRISP - WINDING CREEK RANCH
From windingcreekranch.org
HOW TO EAT AND ENJOY RHUBARB THE RIGHT WAY - MARTHA STEWART
From marthastewart.com
HOW TO MAKE PLOPPING AWAY RHUBARB CHUTNEY RECIPE - SLURRP
From slurrp.com
RHUBARB CHUTNEY RECIPE | HOMEMADE RHUBARB …
From manjulaskitchen.com
HOMEMADE RHUBARB CHUTNEY - KRAZY KITCHEN MOM
From krazykitchenmom.com
JAMIE OLIVER RHUBARB CHUTNEY - DELISH SIDES
From delishsides.com
JAMIE OLIVER RHUBARB CHUTNEY
From jamieoliverdishes.com
RHUBARB CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
RHUBARB AND GINGER CHUTNEY - NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
HAIRY BIKERS RHUBARB CHUTNEY | BRITISH CHEFS TABLE
From britishchefstable.com
QUICK RHUBARB CHUTNEY - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
RHUBARB CHUTNEY - NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
RHUBARB-BUTTERMILK CLAFOUTIS - ALLRECIPES
From allrecipes.com
QUICK RHUBARB CHUTNEY WITH CARDAMOM RECIPE - SARAH RAVEN
From sarahraven.com
300+ CANNING RECIPES - CREATIVE CANNING
From creativecanning.com
QUICK RHUBARB CHUTNEY - SWEET AND SAVORY - CRUNCH TIME KITCHEN
From crunchtimekitchen.com
5 MINUTE CILANTRO GREEN CHUTNEY (SPICY OR MILD)
From brooklynfarmgirl.com
HAIRY BIKERS RHUBARB CHUTNEY RECIPE - BRITISH RECIPES BOOK
From britishrecipesbook.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
