Apple Rhubarb Chutney Recipes
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
APPLE RHUBARB CHUTNEY
Make and share this Apple Rhubarb Chutney recipe from Food.com.
Provided by dicentra
Categories Apple
Time 45m
Yield 32 ounces
Number Of Ingredients 8
Steps:
- in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Gently boil, stirring often, for 15 minutes. Lower heat if necessary.
- After 15 minutes, add cranberries, cinnamon, and nutmeg. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes).
- At this point, the chutney is ready to can. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars).
- Fill jars with hot chutney, leaving 1/2 inch head space. Remove air bubbles and adjust head space if necessary. Wipe rim with fresh, slightly dampened paper towel.
- Center the lid on the jar and screw band down until resistance is met. Increase to fingertip-tight. The jars are now ready for the canner, which should be at a rolling boil (212F).
- Place jars in the canner, making sure each jar is submerged completely in the water. Bring to a boil again and cover, processing for 10 minutes. Your time does not start until the water is at a rolling boil again.
- After 10 minutes, remove the pot lid and wait 5 minutes. Then remove jars using a jar lifter, and place on a flat level surface. Do not touch for 24 hours. All jar lids should be concave after 24 hours, with no give.
- If any of the lids can pop up and down, the canning did not take. You can try to process again, or simply place the chutney in the fridge and use within a week or two.
Nutrition Facts : Calories 108.2, Fat 0.1, Sodium 0.7, Carbohydrate 28.1, Fiber 0.8, Sugar 26.8, Protein 0.2
QUICK AND EASY RHUBARB CHUTNEY
Use this easy rhubarb chutney as an accompaniment with pork chops or roasts or grilled chicken. The spiced rhubarb chutney is ready in minutes.
Provided by Diana Rattray
Categories Condiment Jam / Jelly
Time 23m
Yield 16
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- In a heavy medium saucepan combine the sugar and vinegar. Bring to a boil and cook until the sugar has dissolved. Add the rhubarb, chopped red onion, and chopped cherries, along with the garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves.
- Continue cooking over medium heat until the rhubarb and vegetables are tender and the mixture has thickened, or about 6 to 8 minutes.
- Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Cover and store the chutney in the refrigerator for up to one week. The recipe makes about 2 cups, or about 16 2-tablespoon servings.
- Serve the chutney along with grilled or pan-fried pork chops or chicken, or with a pork roast or baked ham.
Nutrition Facts : Calories 59 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 12 g, Fat 0 g, ServingSize 16 servings, UnsaturatedFat 0 g
More about "apple rhubarb chutney recipes"
APPLE RHUBARB CHUTNEY - UPDATED – KETCHUP WITH THAT
2014-02-17 In large saucepan, combine apples, rhubarb, onions, garlic, sugar and vinegar. Bring to a boil over medium-high heat, stirring constantly. Reduce …
From ketchupwiththat.com
Estimated Reading Time 4 mins
From ketchupwiththat.com
Estimated Reading Time 4 mins
APPLE RHUBARB CHUTNEY - BLUEBONNET BAKER
2020-04-16 Apple Rhubarb Chutney. taken from the Ball Complete Book of Home Preserving Makes about 4 8 oz. jars. 4 c. diced, peeled, cored, and roughly chopped apples 4 c. granulated sugar 2 c. diced rhubarb…
From bluebonnetbaker.com
Estimated Reading Time 6 mins
From bluebonnetbaker.com
Estimated Reading Time 6 mins
RHUBARB APPLE CHUTNEY - HEALTHY CANNING
RHUBARB CHUTNEY – FOOD IN JARS
2009-07-14 One was a recipe for rhubarb butter and the other was a rhubarb chutney. I headed into my canning extravaganza with every intention of making the butter, but on that Friday night, when I finally got around to dealing with the rhubarb…
From foodinjars.com
Estimated Reading Time 3 mins
From foodinjars.com
Estimated Reading Time 3 mins
MY GRANNIES APPLE AND RHUBARB CHUTNEY RECIPE
Method for Apple and Rhubarb Chutney: Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil. Simmer for about two …
From allotment-garden.org
Estimated Reading Time 1 min
From allotment-garden.org
Estimated Reading Time 1 min
RHUBARB AND APPLE CHUTNEY RECIPE - OLIVEMAGAZINE
2015-03-25 Step 1. Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Heat gently until the sugar has dissolved then boil for 10 minutes. Add the apple and rhubarb …
From olivemagazine.com
Category EntertainTotal Time 45 mins
From olivemagazine.com
Category EntertainTotal Time 45 mins
ONTARIO APPLE GROWERS : RECIPE : APPLE-RHUBARB CHUTNEY
Apple-Rhubarb Chutney. Recipe developed by Centre For Food, Durham College serves 4-6 people as an appetizer. Ingredients. 1 tbsp: Vegetable oil : 15 ml : 1/2 cup: Red onions, 1/4†dice : 125 ml: 1 1/2 cups: Ontario Royal Gala or Crispin apples; 1/4†dice : 375 ml: 1/2 cup: Rhubarb 1/8†slices : 125 ml: 3/4 cup: Sugar : 200 ml : 1/2 cup: Apple …
From onapples.com
From onapples.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: APPLE RHUBARB CHUTNEY
Apple Rhubarb Chutney. Richly coloured and lightly spiced this chunky chutney is delicious on toast but it’s also a tasty accompaniment for savoury snacks like cheese and pork.! Yield: Makes about 4 x 250 ml jars Prep Time: 30 minutes Processing Time: 10 Minutes Difficulty: Expert Ingredients: 4 cups (1000 ml) diced peeled apples, 4 large; 2 cups (500 ml) diced rhubarb …
From bernardin.ca
From bernardin.ca
RHUBARB APPLE CHUTNEY | THE CANNING DIVA
Instructions. In a large stainless steel stock pot, combine apples, sugar and rhubarb. On medium heat, bring to a boil and simmer, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Continue to boil gently to reduce down the mixture, for 15 additional minutes. Ladle hot chutney …
From canningdiva.com
From canningdiva.com
APPLE RHUBARB CHUTNEY - PRAIRIE CALIFORNIAN
2016-02-16 Instructions. In a large heavy bottomed pan, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 2 hours, stirring every 15 minutes. Once the mixture has thickened and cooked down, ladle the hot chutney …
From prairiecalifornian.com
Estimated Reading Time 2 mins
From prairiecalifornian.com
Estimated Reading Time 2 mins
- In a large heavy bottomed pan, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 2 hours, stirring every 15 minutes.
- Once the mixture has thickened and cooked down, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. If canning, remove any air bubbles with a knife and hot water bath process for 10 minutes. You can also let cool and store in refrigerator for use within a week or two without processing.
RHUBARB, APPLE & GINGER JAM > RECIPES > MOORLANDS EATER
2018-07-09 RHUBARB, APPLE & GINGER JAM. The rhubarb and ginger jam recipe in the WI book is for 2.5 kilos, which is a lot more than I want of any one jam. I much prefer a few jars of different preserves so my recipe makes approximately three medium jars. The WI recipe …
From moorlandseater.com
Estimated Reading Time 8 mins
From moorlandseater.com
Estimated Reading Time 8 mins
- Put 2 or 3 small saucers in the freezer; they'll be used to quickly cool teaspoons of jam to find when the setting point has been reached.
- Put 4 washed, rinsed and drained jars and lids on a baking tray and place in an oven at its lowest setting. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished jam.
RHUBARB AND MANGO CHUTNEY - MY ISLAND BISTRO KITCHEN
2019-07-08 Rhubarb and Mango Chutney [Printable recipe follows at end of posting] Rhubarb Mango Chutney. Ingredients: 4½ cups rhubarb (apx. 1 lb 3 oz), chopped into ¼“ pieces ½ cup red onion, finely chopped ¾ cup light brown sugar ½ cup white sugar ½ cup minus 1 tbsp apple …
From myislandbistrokitchen.com
Estimated Reading Time 7 mins
From myislandbistrokitchen.com
Estimated Reading Time 7 mins
- Place rhubarb, onion, sugars, vinegar, salt, dry spices, and olive oil in medium-sized stock pot. Stir over medium heat until sugar dissolves. Make the spice sachet by combining the star anise, mustard seed, whole allspice and cloves, and cinnamon stick into center of small square of double or triple layer of cheesecloth (depending on how open the weave of the cheesecloth is). Draw edges of cheesecloth together to make a sachet and tie with heavy thread. Add the spice sachet to the pot. Bring mixture to a boil over medium-high heat, stirring frequently, then reduce heat to low and simmer for 15 minutes. Add the mango and raisins and continue to simmer about 25 minutes longer, or until mixture thickens, stirring occasionally.
- While the chutney is cooking, fill a large pot of water, about ¾ full. Place 4 half-pint jars (see Note 1 below) and 1 quarter-pint jar (see Note 2 below), upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the chutney finishes cooking.
- Meanwhile, fill the canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.
- When the chutney is cooked, use a jar lifter to remove the hot jars from the water. Discard the spice sachet in the chutney. Using a glass measuring cup and a canning funnel, transfer chutney into sterilized jars, leaving about ¼” headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.
SUGAR-FREE APPLE, RHUBARB AND STRAWBERRY CHUTNEY - FOODHEAL
Apple chutney with rhubarb and strawberries is sugar free with only 3 ingredients. You must try this chutney recipe as it's so deliciously good. Use it as rhubarb pie filling or serve as a …
From foodnheal.com
From foodnheal.com
- Once the apples start bubbling, reduce the heat to medium-high and cook for 10 mins as you stir now and then.
MUSTARDY RHUBARB CHUTNEY - LEPP FARM MARKET
2020-07-20 Mustardy Rhubarb Chutney. Print Recipe. Pin Recipe. Ingredients . Scale 1x 2x 3x. 4 cups sliced rhubarb, chopped into ½ inch pieces (about 1 pound) 1 small yellow onion, minced. 3/4 cups raisins. 1 ½ cups brown sugar. 1 ½ cups apple …
From leppfarmmarket.com
From leppfarmmarket.com
- Combine all ingredients in a wide, non-reactive pot, which is anything that’s not made from bare cast iron or aluminum. Place the pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium and simmer gently, stirring regularly, until thickened. This will take about 45 – 60 minutes.
- As the chutney gets closer to done, make sure to stir every minute or so to prevent scorching. You’ll know the chutney is finished cooking when you can pull your spoon through the chutney and the space you’ve created doesn’t fill in immediately.
- If you plan on eating your three half-pints in short order, you’re welcome to skip the processing part and simply keep the chutney in the fridge.
- Prepare a boiling water bath and 3 half-pint jars. You can use any pot that’s tall enough to cover the top of the jars with one inch of water while you process them. The bottom of the jars should not come into contact with the surface of the pot, so use a small rack, silicone pot holder or folded tea towel in the bottom of the pot.
THE GARDEN OF EATING
1. In a large stainless steel sauce pan, combine apples, sugar, rhubarb, water and lemon zest and juice. Bring to a hard boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 15 minutes. Add cranberries, ginger, cloves, cinnamon, nutmeg and salt. Boil gently, stirring frequently, until thick ...
From thegardenofeating.org
Estimated Reading Time 3 mins
From thegardenofeating.org
Estimated Reading Time 3 mins
RHUBARB APPLE CHUTNEY | RECIPE | APPLE CHUTNEY, CANNING ...
This recipe is from the Ball / Bernardin Complete book. Contents hide 1 The recipe 2 Reference information 3 Recipe notes 4 Recipe source 5 Nutrition information 5.1 Regular Version … Feb 25, 2016 - Delicious chutney with the spritely taste and flavour of rhubarb and apple. You can’t even start to find this kind of variety in stores. This recipe is from the Ball / Bernardin …
From pinterest.ca
Estimated Reading Time 7 mins
From pinterest.ca
Estimated Reading Time 7 mins
RHUBARB AND ONION CHUTNEY | DELICIOUS. MAGAZINE
2021-03-04 Method. Put the rhubarb, onion, caster sugar, cider vinegar, ginger, cinnamon stick and cloves in a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy. Leave to cool in the pan for 10 minutes, then divide between the sterilised jars ...
From deliciousmagazine.co.uk
Category Plum RecipesTotal Time 1 hr 45 mins
From deliciousmagazine.co.uk
Category Plum RecipesTotal Time 1 hr 45 mins
COOK ALONG RHUBARB CHUTNEY RECIPE - HUMBLE BY NATURE
2020-04-24 Method: Wash the rhubarb and cut into 2.5cm chunks – it’s really lovely if you keep a bit of texture in the chutney. Add the rhubarb, chopped onion, grated ginger and cider vinegar to a pan on a low heat. When softened, add the sugar, salt & pepper. Continue to cook until reduced and you can scrape along the bottom of the pan.
From humblebynature.com
Estimated Reading Time 2 mins
From humblebynature.com
Estimated Reading Time 2 mins
CHUTNEYS ARCHIVES - ALLOTMENT GARDEN RECIPES
My Grannies Apple and Rhubarb Chutney Recipe. 16 Comments ↓ Recipe for My Grannies Apple and Rhubarb Chutney. Leave for a couple of months, somewhere cool and dark, before eating. Great with cheese and cold meats. Read My Grannies Apple and Rhubarb Chutney Recipe › Sweet Orange and Chilli Chutney Recipe. 9 Comments ↓ An easy recipe for Sweet Orange and Chilli Chutney …
From allotment-garden.org
From allotment-garden.org
ONTARIO APPLE GROWERS : RECIPE : APPLE-RHUBARB CHUTNEY
Apple-Rhubarb Chutney. Recipe developed by Centre For Food, Durham College serves 4-6 people as an appetizer. Ingredients . 1 tbsp: 15 ml : Vegetable oil : 1/2 cup: 125 ml : Red onions, 1/4†dice : 1 1/2 cups: 375 ml: Ontario Royal Gala or Crispin apples; 1/4†dice : 1/2 cup: 125 ml: Rhubarb 1/8†slices : 3/4 cup: 200 ml : Sugar: 1/2 cup: 125 ml : Apple cider vinegar : 1 …
From onapples.com
From onapples.com
APPLE RHUBARB CHUTNEY - | RECIPE | RHUBARB CHUTNEY ...
Feb 19, 2016 - a spicy and tangy apple rhubarb chutney. Feb 19, 2016 - a spicy and tangy apple rhubarb chutney. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. World Cuisine. Asian Recipes. Chutney ...
From pinterest.com
From pinterest.com
APPLE RHUBARB CHUTNEY RECIPES
Apple-Rhubarb Chutney. Recipe developed by Centre For Food, Durham College serves 4-6 people as an appetizer. Ingredients . 1 tbsp: 15 ml : Vegetable oil : 1/2 cup: 125 ml : Red onions, 1/4†dice : 1 1/2 cups: 375 ml: Ontario Royal Gala or Crispin apples; 1/4†dice : 1/2 cup: 125 ml: Rhubarb 1/8†slices : 3/4 cup: 200 ml : Sugar: 1/2 cup: 125 ml : Apple cider vinegar : 1 …
From tfrecipes.com
From tfrecipes.com
RHUBARB AND APPLE CHUTNEY RECIPE BY NICOLEHOOPER - COOKPAD
2020-07-30 Great recipe for Rhubarb and Apple Chutney. I've been trying to use more produce from our garden so this recipe incorporates our homegrown rhubarb and homegrown apples. A good tip to know when your chutney is finished cooking is to run the back of a spoon through it and if liquid leaks into the...
From cookpad.com
From cookpad.com
HOW TO MAKE JAMIE OLIVER RHUBARB AND APPLE CHUTNEY | THE ...
2021-02-11 Rhubarb and Apple Chutney Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, rhubarb and apple chutney. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious. Rhubarb and Apple Chutney is one of the most well liked of current trending foods …
From british.andreamutiara.com
From british.andreamutiara.com
RHUBARB APPLE AND GINGER CHUTNEY RECIPES
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.
From tfrecipes.com
From tfrecipes.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