3 cups (14 ounces), trimmed, sliced rhubarb. DIFFICULTY: Easy 1 HR. In a medium saucepan, combine vinegar and sugar, and bring to a simmer, whisking constantly to dissolve the … Continue cooking over medium heat until the rhubarb and vegetables are tender and the mixture has thickened, or about 6 to 8 minutes. Cook over medium heat until the rhubarbs are tender. 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. Stir in rhubarb, apricots, and cherries; reduce heat to medium-low and let simmer until rhubarb is just tender but not broken up -- 10 to 15 minutes. Stir together sugar, red wine vinegar, golden raisins, shallot, ginger, crushed red pepper, ground clove in 5-quart saucepot. In a heavy medium saucepan combine the sugar and vinegar. Serve the chutney along with grilled or pan-fried pork chops or chicken, or with a pork roast or baked ham. Most people don’t even look at their rhubarb in the garden what they don’t know is, it got so many wonderful uses and the recipes … Step 1 Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. 2t black pepper. 1/2 cup chopped onion. Cool; store in the refrigerator. Bring vinegar and sugar to the boil in a saucepan. Simmer for about two hours … chilli powder, to taste. In a large heavy saucepan combine the ingredients of part 1. Bring to a boil and cook until the sugar has dissolved. Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours . 180 ml white wine. Boil 5 minutes or until syrupy. Cook rhubarb and vinegar over medium heat for 20 mins. 200 ml vinegar. Bring to the boil and simmer gently for 10 minutes. Submitted by cathistockmal Updated: May 10, 2016. Add the rhubarb, chopped red onion, and chopped cherries, along with the garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves. Chutney is a spicy fruit and vegetable condiment flavored with vinegar, sugar, and spices. Bring back to a boil, reduce heat and simmer … … 1 cup apple cider vinegar. Add the ingredients of part 2. The perfect gift or an essential … ... You can rate this recipe by giving it a score of one, two, three, or four forks, which … Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Traditional Newfoundland Rhubarb Relish, made with freshly picked rhubarb and allspice, cinnamon, cloves and so much more wonderful spices to make this sweet and spicy relish. a cinnamon stick. Heat to boiling on medium. Chutney originated in India. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Add … This is not a home canning recipe, as it makes a small batch for meals. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home … Heat gently until the sugar has dissolved then boil for 10 minutes. Recipe by Olha7397 This is one of the most published rhubarb recipes since the early 1900s. Spicy Rhubarb Chutney . Slowly bring to a boil, reduce heat, cover, and simmer for 25-30 minutes stirring occasionally until … You can refrigerate this chutney … Cook over medium heat for 30 minutes or until thickened, stirring occasionally. 1 onion. In a large heavy saucepan combine the ingredients of part 1. Bring to a boil and stir to dissolve sugar. Add the rhubarb… I find this is much better-but if the heat scares you de seed the peppers. It's perfect for BBQs, with pork chops and makes a great food gift! 40 %. Vegan, too! 1t ground cloves. Bring the mixture to a simmer and stir until the sugar dissolves. The recipe makes about 2 cups, or about 16 2-tablespoon servings. 4 cloves. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Tie cinnamon, star anise, cardamom & black peppercorns together in a muslin bag. It's perfect for BBQs, with pork chops and makes a great food gift! 1/2 cup dried cherries (tart, coarsely chopped). 1t salt. 2/3 cup sugar (granulated) 1/4 cup cider vinegar. If you don't have enough rhubarb to make a batch, supplement with some diced apples. 1 tsp ground ginger. Get daily tips and expert advice to help you take your cooking skills to the next level. Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes. Cover and store the chutney in the refrigerator for up to 1 week. Instead of dried cherries, make the chutney with dried cranberries or raisins. 0/4. Remove from heat, stir in cilantro, and let … 1t ground cinnamon. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling. In a saucepan, combine all ingredients. 1 tsp black pepper ground. Sterilise the jars in boiling water for 5 minutes. 100g brown sugar. 1 kg Rhubarb peeled and sliced. Make the chutney in advance and store in the refrigerator for up to 1 week. 2 … ), The Spruce Eats uses cookies to provide you with a great user experience and for our. Related Recipe: Small Batch Strawberry Jam. Feel free to scale it up and freeze extra chutney in small containers. This easy rhubarb chutney recipe makes 2 cups, enough for 4 to 6 people. Vegan, too! Fragrant mango & apple chutney. 500g rhubarb. 3 cloves. Total Carbohydrate This easy Spicy Rhubarb Chutney is flavored with Indian spices and raisins - my favorite savory rhubarb recipe! Then add the apples, dates, … 82 ratings 4.7 out of 5 star rating. The original recipe was sent to me from my Aunt Jean. 200g sultanas. Place in a preserving pan or large saucepan with all the … ½ cup plump raisins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. https://www.thespruceeats.com/super-easy-rhubarb-chutney-recipe-435223 I changed the recipe to include more cinnamon, jalapenos and garlic. reviews (0) 0%. 1 tsp black mustard seeds. 1 cup raisins chopped in a … 250ml red wine vinegar. Cook over medium heat, stirring occasionally, until mixture simmers, then simmer for about 5 to 8 … 250 g red onions. Method for Spiced Rhubarb Chutney: Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again. This should take about 4-6 minutes. Place the onions, vinegar, ginger and garlic in a large saucepan. 3/4 cup honey. Ingredients. Discard cinnamon stick … ½ teaspoon vanilla. #preserves … Stir the rhubarb occasionally to make sure it does not burn from the bottom. Jun 12, 2019 - This Spicy Rhubarb Chutney is flavored with Indian spices and raisins is my favorite savory rhubarb recipe! This is a great recipe for grilled pork or chicken. DIRECTIONS. The sweet and tart flavors of the chutney pair beautifully with pan broiled or grilled pork chops or chicken or serve it alongside a pork roast or ham. Bring to a boil and stir to dissolve sugar. This easy Spicy Rhubarb Chutney is flavored with Indian spices and raisins - my favorite savory rhubarb recipe! It's perfect for BBQs and makes a great gift! Ingredients. Ingredients. 250 g raisins. Pour into hot … In a large pot, bring all the ingredients together with 1 1/2 teaspoons … 2 ½ pounds rhubarb trimmed and sliced thin (about 8 cups) 1 ¼ cups brown sugar. 122.8 g #preserves #veganrecipes #rhubarb … Trim the rhubarb and cut into short lengths. 14 g mustard seeds. 1, 5 tsp salt. Add the apple and rhubarb then … small dried chili, ground in a mortar, 2. spirit to sterilise the rims of the jars. Method Place the rhubarb, sugar and a splash of water in a pan and cook on a medium heat until the rhubarb is soft. Add spices, onion and rhubarb, simmer for 30 minutes. For the chutney, combine the sugar, vinegar, ginger, garlic, cumin, ground cinnamon, and ground cloves in a large pot set over low heat. 'S perfect for BBQs, with pork chops or chicken, or about 6 to 8 minutes spices onion. Stick … small dried chili, ground in a saucepan, combine all.... Recipe was sent to me from my Aunt Jean is not a home canning,! 8 cups ) 1 ¼ cups brown sugar recipe was sent to me from my Aunt Jean 2 … cups... Cathistockmal Updated: May 10, 2016 large pan with 1 tsp salt combine all ingredients and cook the! 1/2 teaspoons … DIFFICULTY: easy 1 HR about 16 2-tablespoon servings it does not burn from the.! ½ pounds rhubarb trimmed and sliced thin ( about 8 cups ) 1 ¼ cups brown sugar minutes after start! Down, 6 to 8 minutes to help you take your cooking skills to the in! 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