Rhubarb chutney is a condiment and is made using sugar, rhubarb and vinegar. It is considered as a type of relish due to its sweet-sour taste and consistency. Though most of the times it is slightly sweet, still it can also be made very spicy. It is quick to prepare and it can complement almost all types of meat and poultry. You can use either frozen or fresh rhubarb to prepare it.
Quick Rhubarb Chutney
Ingredients
Ingredients | Amount |
Rhubarb | 500 g |
Onion, medium and finely chopped | 1 |
White wine or cider vinegar | 100 ml |
Fresh ginger, finely chopped | 1 cm piece |
Sugar | 200 g |
Salt | ½ tsp. |
Time & Yield
Total Time | 35 minutes |
Yield | 500 ml |
Rhubarb-Ginger Chutney
Ingredients
Ingredients | Amount |
Rhubarb, fresh, trimmed and chopped | 2 lb. |
Brown sugar | 3 cups |
Apple cider vinegar | 2 cups |
Red onion, chopped | 1 |
White raisins | 1 cup |
Orange, zest and juice | 1 |
Garlic, finely chopped | 2 cloves |
Ginger, finely chopped | ¼ cup |
Fresh ginger root, grated | 1 tbsp. |
Mustard seeds | 1 tbsp. |
Cumin, ground | 2 tsp. |
Time & Yield
Total Time | 2 hour 40 minutes |
Yield | 48 ounces |
Directionos
Take a large pot that has a heavy bottom and mix sugar and vinegar in it. Boil and stir so that the sugar gets dissolved.
Add rhubarb and the rest of the ingredients. After a boil, cook on reduced heat for around 2 hours. Stir occasionally.
Put into sterile jars and can. Store when it gets cool. You can keep it for 1 year.
Apple Rhubarb Chutney
Ingredients
Ingredients | Amount |
Apples, peeled, diced and cored. | 4 cups |
Sugar | 4 cups |
Rhubarb | 2 cups |
Water | ½ cup |
Lemon juice and grated zest | 1 lemon |
Dried cranberries | ½ cup |
Cinnamon, ground | 1 tsp. |
Nutmeg, ground | ½ tsp. |
Time & Yield
Total Time | 45 minutes |
Yield | 48 ounces |
Directions
Mix sugar, apples, rhubarb, lemon zest, juice and water in a large sauce pan. Boil over medium-high heat. Stir constantly. Boil on reduced heat for 15 minutes. Now add cinnamon, cranberries and nutmeg. Gently boil, stir frequently and cook till it becomes thick.
Put the mixture into jars while still hot and can according to canning procedures.
Rhubarb & Date Chutney
Ingredients
Ingredients | Amount |
Root ginger, fresh and grated | 50 g |
Red wine vinegar | 300 ml |
Apples, peeled and chopped finely | 500 g |
Dates, pitted and chopped | 200 g |
Raisins or dried cranberries | 200 g |
Mustard seed | 1 tbsp. |
Curry powder | 1 tbsp. |
Light muscovado sugar | 400 g |
Rhubarb cut into chunks of 2 cm | 700 g |
Red onions | 500 g |
Time & Yield
Total Time | 1 hour 5 minutes |
Yield | 80 ounces |
Directions
Take a large pan and place onions, vinegar and ginger into it. Boil and simmer for 10 minutes. Mix all the other ingredients except rhubarb. Add 2 tbsp. salt, mix well and boil. Simmer on reduced heat without lid for around 10 minutes.
Add the rhubarb, mix well and cook still without lid. Cook for around 15-20 minutes and then let it stay for around 10-15 minutes. Put in clean and warm jars and seal. Keeping the chutney for around a month before using gives the best taste.
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