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

Directions

  1. Wash, trim and slice rhubarb into fine chunks.

  2. Take a non-aluminium pan and heat vinegar, onion, ginger, salt and sugar. Boil for 5 minutes. Add rhubarb. Let the mixture simmer on reduced heat for around 15 minutes. For storage, tesh when slightly warm.

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

  1. 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.

  2. Add rhubarb and the rest of the ingredients. After a boil, cook on reduced heat for around 2 hours. Stir occasionally.

  3. 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

  1. 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.

  2. 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

  1. 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.

  2. 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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