IS CHUTNEY SERVED HOT OR COLD RECIPES
RHUBARB CHUTNEY RECIPE - FOOD.COM
I found this recipe in a cookbook I got at a garage sale. “Good things in England” by Florence White was originally published in 1933. The recipes contained in it date from between 1399 and 1932. I don’t know if this dish should be served hot or cold. In my experience, chutneys are served cold. Please let me know what you think. Cooking time and servings are an estimate based on making this on the stove top. Edited to add crock pot instructions.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- To make this in a crock pot:.
- Place all of the ingredients into a crock pot.
- Turn the crock pot on high and put the cover on.
- Leave in the crock pot for two hours. Do not lift the lid to peak!
- If, when you remove the lid, the chutney is not the consistency you would like, leave the lid off and allow the chutney to cook until it thickens to the consistency you wish.
- Remove the ginger before serving.
- To make this on the stove top:.
- Place all of the ingredients into a large, heavy pot and boil until it thickens to the consistency you wish.
- Remove the ginger before serving.
Nutrition Facts : Calories 523.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1118.2, CarbohydrateContent 132.7, FiberContent 3.7, SugarContent 119, ProteinContent 2.5
CRANBERRY CHUTNEY I RECIPE | ALLRECIPES
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Relish Recipes Cranberry Relish Recipes
Yield 2 -1/2 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Nutrition Facts : Calories 52.4 calories, CarbohydrateContent 13.4 g, FatContent 0.1 g, FiberContent 1.1 g, ProteinContent 0.2 g, SodiumContent 1.2 mg, SugarContent 11 g
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