Hi every one, i could do with a recipe for rhubarb chutney..please?
Answers:
my grandmother used to make rhubarb pie, but unfortunately i did not get the recipe from her before she passed away.
but thanks for making me have another good memory of my grandma when i was a kid. i can just remember the taste from her pies. we would go out to the garden and pick the rhubarb when it was ready and take it to grandma and she would bake the pies for use.
sorry i could not help you with the recipe.
Here's one I found on the Net:
Sweet and tart, use this rhubarb chutney as a condiment with meats and poultry.
INGREDIENTS:
2 pounds fresh rhubarb, chopped
2 cups chopped onion
1-1/2 cups brown sugar
1 cup cider vinegar
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 tsp salt
PREPARATION:
Combine rhubarb, onion, brown sugar, vinegar, cinnamon, ginger, cloves, and salt in large heavy saucepan. Cook until thickened, stirring often (about 30 minutes).
Pack into hot sterilized jars and cover with canning lids. Set aside to seal.
Yield: 2 pints
Hope it helps !!
Try this one.
http://www.uktvfood.co.uk/index.cfm?uktv.
You may substitute rhubarb for the pears or you could do half and half.
Golden Pear Chutney
Adapted from Lowcountry Cooking, by John Martin Taylor
1 pound underripe pears, peeled, seeded, and cut into 1/2 inch pieces (about 2 cups)
1 cup light brown sugar
1 cup apple cider vinegar
1 teaspoon mustard seeds
3/4 teaspoon cayenne pepper
1/4 cup chopped crystalized ginger
1/2 scant teaspoon cinnamon
1 pinch each: nutmeg, ground cloves, and ground ginger
1/4 generous teaspoon ground white pepper
1/3 cup dark raisins
1/3 cup light raisins
2/3 cup onion, chopped into 1/4 inch pieces
1/2 small lemon, peeled and thinly sliced
In a three-quart nonreactive saucepan, cook the pears in water to cover until they are just tender. Strain over a bowl, return the cooking liquid to the saucepan, add the brown sugar, and boil until you have a thick syrup, 20 to 30 minutes. Meanwhile, mix all the other ingredients into the cooked pears. When the syrup is ready, add the pear mixture and cook until the onions are transparent and the raisins are soft.
Pineapple Chutney
2 20 ounce pineapple tidbits -- drained
4 cups onion -- diced
3 cups packed brown sugar
2 cups golden raisins
2 cups vinegar
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
2 medium yellow banana peppers, seeded/chop
-- optional
In a saucepan over medium heat, combine all ingredients;
bring to a boil. Reduce heat; simmer, uncovered, for 1 to
1-1/2 hours or until chutney reaches desired thickness.
Refrigerate. Serve with meat or over cream cheese as an
appetizer spread.
Yield: About 6 cups.
6 stalks of rhubarb cut up
1 cinamonstick
8 to 10 pepper corns
1/4 cup honey
1/4 cup of sugar
1/4 cup cider vinegar
1 onion rough chop
1 pepper red fine chop
1/4 cup of water
put all together and cook till its chutney
remove cinamon stick and pepper corns lett cool
Here's one from Epicurious:
RHUBARB CHUTNEY
1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped
Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.
Makes about 4 cups.
Ingredients
1 1/2 lb (680 g) Rhubarb
2 teaspoons Ginger chopped
4 cloves Garlic
1 teaspoon Chilli Powder
2 tablespoons Mustard Seeds
2 tablespoons Ground Almonds
8 oz (225 g) soft Brown Sugar
1 pint (570 ml) Vinegar vinegar
Method
Wash and trim the rhubarb. Cut in small pieces. Pound the ginger and garlic. Mix all the ingredients and cook gently to form a chutney. Bottle when cool
www.allrecipes.com
i know you don't want internet recipes, but cooking light had a special edition on chutneys and we made one that was to die for. if you go to cookinglight.com you might find something worth experimenting with.
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