Rhubarb Onion And Raisin Chutney Recipes

RHUBARB CHUTNEY

Rhubarb Chutney image

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

Ingredients

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
1 teaspoon red food coloring, optional

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.

RHUBARB-RAISIN CHUTNEY

Rhubarb-Raisin Chutney image

This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.

Provided by Kittencalrecipezazz

Categories Chutneys

Time 30m

Yield 9-10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups brown sugar
2/3 cup apple cider vinegar
1/4 cup water
2 tablespoons minced fresh ginger
3 teaspoons lemon zest
1 large cinnamon stick
4 cups fresh rhubarb, cut into about 1/2-inch pieces
1 1/2 cups dark raisins or 1 1/2 cups currants

Steps:

In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
Reduce heat to low; simmer for 5 minutes.
Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
Season with salt and pepper.
Serve warm or cover and refrigerate.
Rewarm slightly before using.

Nutrition Facts : Calories 227, Fat 0.2, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 57.8, Fiber 2, Sugar 50.3, Protein 1.3

HOMEMADE RHUBARB CHUTNEY

Homemade Rhubarb Chutney image

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

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1 pound rhubarb, cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup packed light-brown sugar
1 tablespoon peeled minced fresh ginger
1 cinnamon stick
1 tablespoon sherry vinegar

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

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