DIFFICULTY: Easy 1 HR. 180 ml white wine. Then add the apples, dates, … Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home … 1 kg Rhubarb peeled and sliced. Total Carbohydrate 1/2 cup dried cherries (tart, coarsely chopped). 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. 1 cup apple cider vinegar. 500g rhubarb. 1 tsp ground ginger. 2/3 cup sugar (granulated) 1/4 cup cider vinegar. Ingredients. 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! Cook rhubarb and vinegar over medium heat for 20 mins. I find this is much better-but if the heat scares you de seed the peppers. 250 g red onions. 14 g mustard seeds. The original recipe was sent to me from my Aunt Jean. 122.8 g Vegan, too! In a large pot, bring all the ingredients together with 1 1/2 teaspoons … Add the apple and rhubarb then … ), The Spruce Eats uses cookies to provide you with a great user experience and for our. Instead of dried cherries, make the chutney with dried cranberries or raisins. It's perfect for BBQs, with pork chops and makes a great food gift! Boil 5 minutes or until syrupy. This is not a home canning recipe, as it makes a small batch for meals. Cook over medium heat, stirring occasionally, until mixture simmers, then simmer for about 5 to 8 … … 1t ground cloves. Method Place the rhubarb, sugar and a splash of water in a pan and cook on a medium heat until the rhubarb is soft. Tie cinnamon, star anise, cardamom & black peppercorns together in a muslin bag. https://www.thespruceeats.com/super-easy-rhubarb-chutney-recipe-435223 It's perfect for BBQs, with pork chops and makes a great food gift! 2 … 0/4. Slowly bring to a boil, reduce heat, cover, and simmer for 25-30 minutes stirring occasionally until … 2t black pepper. 100g brown sugar. ... You can rate this recipe by giving it a score of one, two, three, or four forks, which … You can refrigerate this chutney … 1t ground cinnamon. 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. 1, 5 tsp salt. Add … 1/2 cup chopped onion. 3 cloves. Bring to a boil and cook until the sugar has dissolved. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Chutney is a spicy fruit and vegetable condiment flavored with vinegar, sugar, and spices. Feel free to scale it up and freeze extra chutney in small containers. Spicy Rhubarb Chutney . Ingredients. 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. Add the ingredients of part 2. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling. 1 onion. Jun 12, 2019 - This Spicy Rhubarb Chutney is flavored with Indian spices and raisins is my favorite savory rhubarb recipe! 1 tsp black mustard seeds. ½ teaspoon vanilla. 250 g raisins. ½ cup plump raisins. Cover and store the chutney in the refrigerator for up to 1 week. In a large heavy saucepan combine the ingredients of part 1. 3/4 cup honey. 82 ratings 4.7 out of 5 star rating. Heat to boiling on medium. I changed the recipe to include more cinnamon, jalapenos and garlic. small dried chili, ground in a mortar, 2. spirit to sterilise the rims of the jars. Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Cook over medium heat until the rhubarbs are tender. Pour into hot … Heat gently until the sugar has dissolved then boil for 10 minutes. It's perfect for BBQs and makes a great gift! 1t salt. reviews (0) 0%. This easy rhubarb chutney recipe makes 2 cups, enough for 4 to 6 people. Vegan, too! Cool; store in the refrigerator. Related Recipe: Small Batch Strawberry Jam. a cinnamon stick. Bring to a boil and stir to dissolve sugar. Bring the mixture to a simmer and stir until the sugar dissolves. Place in a preserving pan or large saucepan with all the … Stir the rhubarb occasionally to make sure it does not burn from the bottom. 2 ½ pounds rhubarb trimmed and sliced thin (about 8 cups) 1 ¼ cups brown sugar. In a saucepan, combine all ingredients. DIRECTIONS. Make the chutney in advance and store in the refrigerator for up to 1 week. Chutney originated in India. For the chutney, combine the sugar, vinegar, ginger, garlic, cumin, ground cinnamon, and ground cloves in a large pot set over low heat. 200 ml vinegar. Place the onions, vinegar, ginger and garlic in a large saucepan. Bring vinegar and sugar to the boil in a saucepan. Sterilise the jars in boiling water for 5 minutes. 40 %. This should take about 4-6 minutes. Add the rhubarb, chopped red onion, and chopped cherries, along with the garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves. In a heavy medium saucepan combine the sugar and vinegar.