RHUBARB CHUTNEY
Learn to make this easy and delicious homemade Rhubarb Chutney. Best served as part of a cheeseboard, and even meat!
Provided by Michelle Minnaar
Categories Chutney
Time 1h50m
Number Of Ingredients 8
Steps:
- Place all the ingredients in a large, heavy-bottomed pan and bring to the boil.
- Lower the heat to a simmer, then continue to cook, uncovered, for 1½ hours, or until the chutney has thickened.
- Pour into hot sterilised jars, seal and label. Enjoy!
Nutrition Facts : Calories 59 calories, Sugar 12.9 g, Sodium 5 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 0.6 g, Protein 0.4 g, Cholesterol 0 mg
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.
MICHAEL ROMANO'S RHUBARB CHUTNEY
Provided by Mark Bittman
Categories weekday, side dish
Time 45m
Yield 4 cups
Number Of Ingredients 14
Steps:
- Place the rhubarb in a colander, and sprinkle with the sugar. Let it drain for 30 minutes.
- Meanwhile, cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices in a 10-inch skillet over medium heat, stirring occasionally, until syrupy.
- Stir in the onion and celery, and cook for 2 minutes. Add the rhubarb, and cook over medium heat for 10 minutes, stirring occasionally. Avoid overcooking (the rhubarb should be tender but not mushy).
- Add the jalapeno and the orange zest; cook 1 minute. Stir in the lime juice, remove from the pan and let cool. Serve at room temperature, or chilled.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 178 milligrams, Sugar 41 grams
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
Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Rhubarb Simmer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- 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.
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-CHERRY CHUTNEY
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 55m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.
Nutrition Facts :
RHUBARB PINEAPPLE CHUTNEY
This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!
Provided by KIERSA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 26.5 g, Fat 0.2 g, Fiber 2.6 g, Protein 1.5 g, Sodium 238.1 mg, Sugar 19.8 g
More about "michael romanos rhubarb chutney recipes"
RHUBARB CHUTNEY – FOOD IN JARS
From foodinjars.com
5/5 (1)Estimated Reading Time 3 minsServings 6
RHUBARB CHUTNEY - CAROLINE'S COOKING
From carolinescooking.com
SPICY RHUBARB CHUTNEY TO CAN OR FREEZE - AN OREGON …
From anoregoncottage.com
DELICIOUS SPICED RHUBARB CHUTNEY - SNEAKY VEG
From sneakyveg.com
RHUBARB CHUTNEY - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
MR.B'S AWARD WINNING RHUBARB CHUTNEY | RECIPES MADE …
From recipesmadeeasy.co.uk
WITH RHUBARB, THERE'S MUCH TO MAKE BEYOND THE OBVIOUS
From nytimes.com
MICHAEL ROMANO'S RHUBARB CHUTNEY - DINING AND COOKING
From diningandcooking.com
QUICK AND EASY RHUBARB CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
RHUBARB CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
RHUBARB CHUTNEY (RELISH, PICKLE) - MANJULA'S KITCHEN
From manjulaskitchen.com
MICHAEL ROMANO'S RHUBARB CHUTNEY RECIPE - NYT COOKING
From cooking.nytimes.cf
FOUR RECIPE MONDAY – (2ND) TOMATO RHUBARB CHUTNEY
From sbcanning.com
RECIPES WITH JULIE VAN ROSENDAAL: USING RHUBARB AS A …
From cbc.ca
SPICED RHUBARB CHUTNEY | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love