Spicy Rhubarb Chutney To Can Or Freeze Recipes

RHUBARB CHUTNEY

Rhubarb chutney image

A simple rhubarb chutney recipe that's packed full of flavour and spice. A delicious way to use up a glut of rhubarb.

Provided by Mandy Mazliah

Time 1h

Number Of Ingredients 13

Ingredients

500 g rhubarb (chopped into 2cm pieces)
1 onion (chopped)
100 g brown sugar (or more if preferred)
200 g sultanas
250 ml red wine vinegar
1 teaspoon black mustard seeds
1 cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon chilli powder (optional)
3 cloves
3 cardamom pods
1 lemon (juiced)
Salt and pepper (to taste)

Steps:

Put all the ingredients together in a pan and bring to the boil.
Reduce the heat to low and simmer for 30-45 minutes, uncovered, stirring often, until thickened.
Allow to cool completely then transfer to an airtight container* and store in the fridge.

Nutrition Facts : Calories 106 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving

SPICY RHUBARB CHUTNEY

Spicy Rhubarb Chutney image

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

Ingredients

2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
6 cups rhubarb, cut in 1/2 inch pieces
3 small jalapenos, with seeds minced
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup golden raisin

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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