RHUBARB CHUTNEY INDIAN RECIPES
HOW TO MAKE INDIAN RHUBARB CHUTNEY - B+C GUIDES
Make Indian Rhubarb Chutney
Provided by Karin Siöö
Number Of Ingredients 9
Steps:
RHUBARB CHUTNEY RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 45 minutes
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.)
More about "rhubarb chutney indian recipes"
SPICY RHUBARB CHUTNEY RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 2 hours
Calories 493.9 per serving
From food.com
Reviews 5.0
Total Time 2 hours
Calories 493.9 per serving
- Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
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RHUBARB CHUTNEY RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Calories 75 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Calories 75 calories per serving
- 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.
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RHUBARB CHUTNEY RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Reviews 5
Total Time 45 minutes
- 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.)
See details
RHUBARB CHUTNEY RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Calories 75 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Calories 75 calories per serving
- 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.
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RHUBARB CHUTNEY RECIPE | MARTHA STEWART
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.
From marthastewart.com
Reviews 2.9
Total Time 1 hours
Category Gluten-Free Recipes
From marthastewart.com
Reviews 2.9
Total Time 1 hours
Category Gluten-Free Recipes
- Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
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RHUBARB-RAISIN CHUTNEY RECIPE - FOOD.COM
This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 227 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 227 per serving
- Rewarm slightly before using.
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RHUBARB AND ONION CHUTNEY - DELICIOUS. MAGAZINE
Make this spicy rhubarb and onion chutney to brighten up a February lunch, to serve as part of a buffet, or to give as gifts at Christmas or Easter. Or, how about this apple, pear and pecan chutney using orchard and citrus fruit?
From deliciousmagazine.co.uk
Total Time 1 hours 45 minutes
Calories 9kcals per serving
From deliciousmagazine.co.uk
Total Time 1 hours 45 minutes
Calories 9kcals per serving
- Put the rhubarb, onion, caster sugar, cider vinegar, ginger, cinnamon stick and cloves in a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy. Leave to cool in the pan for 10 minutes, then divide between the sterilised jars while still hot. Seal and label.
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RHUBARB CHUTNEY (RELISH, PICKLE) - INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
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SPICY RHUBARB CHUTNEY WITH RAISINS - CINNAMON&CORIANDER
May 19, 2016 · Peel and slice the rhubarb and bring to a boil with the leftover ingredients apart from the sugar. Slowly add the sugar after your mix has come to a boil and the rhubarb has started to fall apart. Reduce the temperature and let simmer for 2 to 3 hours until the chutney has reached the consistency of a thick jam.
From cinnamonandcoriander.com
From cinnamonandcoriander.com
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QUICK AND EASY RHUBARB CHUTNEY RECIPE - THE SPRUCE EATS
Sep 10, 2019 · Ingredients 2/3 cup sugar (granulated) 1/4 cup cider vinegar 3 cups rhubarb (slices, about 1 pound) 1/2 cup red onion (chopped) 1/2 cup dried cherries (tart, coarsely chopped) 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon chili powder 1/2 teaspoon cinnamon (ground) 1 dash ...
From thespruceeats.com
From thespruceeats.com
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SPICY RHUBARB CHUTNEY TO CAN OR FREEZE - AN OREGON COTTAGE
From anoregoncottage.com
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RHUBARB CHUTNEY (RELISH) RECIPE BY MANJULA, INDIAN GOURMET ...
From m.youtube.com
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SPICY RHUBARB CHUTNEY WITH RAISINS - CINNAMON&CORIANDER
May 19, 2016 · Instructions. Peel and slice the rhubarb and bring to a boil with the leftover ingredients apart from the sugar. Slowly add the sugar after your mix has come to a boil and the rhubarb has started to fall apart. Reduce the temperature and let simmer for 2 to 3 hours until the chutney has reached the consistency of a thick jam.
From cinnamonandcoriander.com
From cinnamonandcoriander.com
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RHUBARB CHUTNEY RECIPE | BBC GOOD FOOD
Method. STEP 1. 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 ...
From bbcgoodfood.com
From bbcgoodfood.com
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RHUBARB CHUTNEY WITH STRAWBERRIES AND GINGER • HAPPY KITCHEN
Apr 29, 2016 · Instructions. In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sautée for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Sautée for 1 more minute, stirring occasionally, then add ground cardamom, cloves and a pinch of salt.
From happykitchen.rocks
From happykitchen.rocks
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RHUBARB CHUTNEY RECIPE - TART & SWEET - PRESERVE & PICKLE
Rhubarb is a great ingredient for making chutney. It is already tart and sour and combining rhubarb with spices, fruit, vinegar and sugar creates the perfect pickle. For this rhubarb chutney, I wanted to maintain the colour and keep that reddish pink in the finished product. A lot of chutneys can end up deep brown … Rhubarb Chutney Recipe – Tart & Sweet Read More »
From preserveandpickle.com
From preserveandpickle.com
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RHUBARB CHUTNEY – FOOD IN JARS
Jul 14, 2009 · One was a recipe for rhubarb butter and the other was a rhubarb chutney. I headed into my canning extravaganza with every intention of making the butter, but on that Friday night, when I finally got around to dealing with the rhubarb, I had just finished making six pints of apricot jam, and I was weary of all those sweet notes.
From foodinjars.com
From foodinjars.com
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LOVELY RHUBARB CHUTNEY WITH CURRY - TASTECELEBRATION.COM
The recipe for the chutney I have learned from my aunt Jane and she in turn got it from a friend how had it from… You understand right’. Great food should travel from mouth to mouth and from to hand to hand! To balance the acidity from the rhubarb in the chutney I decided to use dried apricots and dates instead of sugar as in the original ...
From tastecelebration.com
From tastecelebration.com
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SPICED RHUBARB CHUTNEY - LUNACAFE
Jun 27, 2011 · Reheat the liquid and add the rhubarb and raisins. Bring to a slow simmer. Simmer slowly, stirring frequently, until the sauce thickens and the liquid reduces by half, about 10 minutes. Remove from the heat, and stir in the vanilla. Let cool, put into a storage container, cover, and refrigerate until cold.
From thelunacafe.com
From thelunacafe.com
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RHUBARB CHUTNEY RECIPE | CHELSEA SUGAR
Rhubarb Chutney. 1 : Wash the rhubarb and cut into 2.5cm pieces. 2 : Place rhubarb with chopped onions and remaining ingredients in a large enamel or stainless steel saucepan. Mix well. Bring to the boil slowly, stirring frequently and simmer until the mixture turns to a thick pulp, about 1 hour. 3 : Put into hot sterilised jars and seal.
From chelsea.co.nz
From chelsea.co.nz
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