RHUBARB, DATE & APRICOT CHUTNEY
Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from "Small-Batch Preserving" by Ellie Topps and Margaret Howard.
Provided by TheSource
Categories < 60 Mins
Time 45m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.
- Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).
Nutrition Facts : Calories 547.3, Fat 0.8, SaturatedFat 0.2, Sodium 235, Carbohydrate 139.1, Fiber 9.7, Sugar 122.3, Protein 3.9
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.)
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
RHUBARB & DATE CHUTNEY
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it
Provided by Good Food team
Categories Afternoon tea, Buffet, Condiment, Lunch, Snack
Time 1h5m
Yield Makes about 2.25kg/5lb
Number Of Ingredients 10
Steps:
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium
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.
APRICOT CHUTNEY
A simple South African recipe that uses apricot jam to create a lovely spiced chutney.
Provided by S
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 50
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
- While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
- Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
- Pack the chutney into sterilized jars and process to seal.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.2 g, Sodium 31.2 mg, Sugar 8.5 g
More about "rhubarb date apricot chutney recipes"
APRICOT CHUTNEY RECIPE | CHUTNEY RECIPES, APRICOT CHUTNEY RECIPE ...
From pinterest.ca
SEARCH FOR RECIPES ADVANCED SEARCH
RHUBARB-GINGER CHUTNEY - LIZ THE CHEF
From lizthechef.com
RHUBARB & DATE CHUTNEY RECIPE - TEXTCOOK
From textcook.com
THE BEST CHUTNEY RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
RHUBARB CHUTNEY | RHUBARB CHUTNEY RECIPE | EAT THE LOVE
From eatthelove.com
RECIPE – RHUBARB, DATE AND GINGER CHUTNEY | ROSEWARNE GARDEN …
From rosewarnegardens.com
RHUBARB & DATE CHUTNEY - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
RHUBARB AND DATE CHUTNEY RECIPE - COOK.ME RECIPES
From cook.me
RHUBARB, DATE AND APRICOT CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB, DATE AND APRICOT CHUTNEY - FOODISTA
From foodista.com
QUICK RHUBARB CHUTNEY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RHUBARB AND APPLE CHUTNEY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
RHUBARB, APRICOT AND GINGER CHUTNEY RECIPE - FOOD NEWS
From foodnewsnews.com
RHUBARB GINGER CHUTNEY: HOW TO EASILY MAKE YOUR OWN - TIN AND …
From tinandthyme.uk
RHUBARB APRICOT CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB, DATE AND APRICOT CHUTNEY - FOODS AND DIET
From foodsanddiet.com
RHUBARB CHUTNEY - FOOD IN JARS
From foodinjars.com
RHUBARB & DATE CHUTNEY | RECIPE CART
From getrecipecart.com
RHUBARB AND DATE CHUTNEY - ROSIE MAKES JAM RECIPES
From recipes.rosiemakesjam.com
QUICK AND EASY RHUBARB CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
RHUBARB CHUTNEY - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
CRANBERRY & RHUBARB CHUTNEY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
RHUBARB & DATE CHUTNEY RECIPE
From pinterest.co.uk
RHUBARB AND GINGER CHUTNEY | COMMUNITY RECIPES | NIGELLA'S …
From nigella.com
RHUBARB AND ORANGE CHUTNEY - ROSIE MAKES JAM RECIPES
From recipes.rosiemakesjam.com
RHUBARB CHUTNEY RECIPE | RECIPES FROM A PANTRY
From recipesfromapantry.com
RHUBARB CHUTNEY RECIPE | CHELSEA SUGAR
From chelsea.co.nz
RHUBARB AND DATE CHUTNEY - HEALTHY SUPPLIES
From healthysupplies.co.uk
SPICE-RUBBED GAME HENS WITH RHUBARB-DATE CHUTNEY - GLUTEN …
From fooddiez.com
RECIPE: RHUBARB CHUTNEY WITH DATES AND RAISINS
From kitchentalkandtravels.com
RHUBARB CHUTNEY - ROBUST RECIPES
From robustrecipes.com
RHUBARB-APRICOT CHUTNEY RECIPE | YUMMLY | RECIPE | APRICOT …
From pinterest.ca
RHUBARB CHUTNEY RECIPE - CHUTNEY RECIPES - SAGA
From saga.co.uk
APRICOT RHUBARB CONSERVE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
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