RHUBARB CHUTNEY
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
Provided by Taste of Home
Time 20m
Yield about 3 cups.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE RHUBARB CHUTNEY
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
- Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. Serve with ham or pork and cornichons.
Nutrition Facts : Calories 267 g, Fat 7 g, Fiber 3 g, Protein 2 g
RHUBARB CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
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.)
RHUBARB CHUTNEY
A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
Provided by Rosie Birkett
Categories Condiment
Time 25m
Number Of Ingredients 6
Steps:
- 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 (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
RHUBARB & DATE CHUTNEY
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it
Provided by Good Food team
Categories Afternoon tea, Buffet, Condiment, Lunch, Snack
Time 1h5m
Yield Makes about 2.25kg/5lb
Number Of Ingredients 10
Steps:
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium
More about "james martin rhubarb chutney recipes"
QUICK AND EASY RHUBARB CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (29)Total Time 23 minsCategory Condiment, Jam / JellyCalories 59 per serving
SPICED RHUBARB CHUTNEY | RICARDO
From ricardocuisine.com
Servings 3Total Time 45 mins
QUICK RHUBARB CHUTNEY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RHUBARB RECIPES | JAMIE OLIVER
From jamieoliver.com
RHUBARB CHUTNEY | RHUBARB CHUTNEY RECIPE | EAT THE …
From eatthelove.com
EASY HOMEMADE RHUBARB CHUTNEY - THEVEGANLUNCHBOX.CO.UK
From theveganlunchbox.co.uk
JAMES MARTIN RECIPES - BBC FOOD
From bbc.co.uk
RHUBARB CHUTNEY RECIPE - CHUTNEY RECIPES - SAGA
From saga.co.uk
SIR JAMES RANALD MARTIN’S RHUBARB CHUTNEY RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB CHUTNEY - CAROLINE'S COOKING
From carolinescooking.com
RHUBARB CHUTNEY - BEST SERVED WITH CHEESE | GREEDY …
From greedygourmet.com
RHUBARB CUSTARD TART - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
RHUBARB CRUMBLE RECIPE - BBC FOOD
From bbc.co.uk
MACKEREL WITH RHUBARB CHUTNEY AND PAN FRIED LEMON SOLE
From jamesmartinchef.co.uk
RHUBARB RECIPES - BBC FOOD
From bbc.co.uk
RHUBARB CHUTNEY - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
BAKED MACKEREL WITH RHUBARB CHUTNEY - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
You'll also love