RHUBARB CHUTNEY RECIPES RECIPES

Name: Rhubarb Chutney
Prep time: 20 min
Total time: 20 min
Yield: about 3 cups.
Ingredients: 3/4 cup sugar; 1/3 cup cider vinegar; 1 tablespoon minced garlic; 3/4 teaspoon ground ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon crushed red pepper flakes; 1/8 to 1/4 teaspoon ground cloves; 4 cups coarsely chopped fresh or frozen rhubarb, thawed; 1/2 cup chopped red onion; 1/3 cup golden raisins; 1 teaspoon red food coloring, optional

RHUBARB CHUTNEY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rhubarb Chutney Recipe: How to Make It - Taste of Home image

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

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield about 3 cups.

Number Of Ingredients 12

Ingredients

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
1 teaspoon red food coloring, optional

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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 3mg sodium, CarbohydrateContent 19g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

RHUBARB CHUTNEY RECIPE - NYT COOKING

Rhubarb Chutney Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 45 minutes

Yield 4 half-pints

Number Of Ingredients 9

Ingredients

4 cups coarsely diced rhubarb
2 cups light brown sugar
1/2 cup lemon juice
1/2 cup cider vinegar
2 tart apples, peeled and coarsely diced
1 cup raisins
3 tablespoons minced fresh ginger
10 black peppercorns
4 whole cloves

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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