Jamie Oliver Rhubarb Chutney Recipes

QUICK AND EASY RHUBARB CHUTNEY

Quick and Easy Rhubarb Chutney image

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

Ingredients

2/3 cup sugar (granulated)
1/4 cup cider vinegar
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
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 teaspoon cinnamon (ground)
1 dash crushed red pepper flakes
1 dash cloves (ground)

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

RHUBARB CHUTNEY WITH STRAWBERRIES AND GINGER

Rhubarb Chutney with Strawberries and Ginger image

This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! Perfect for BBQ!

Provided by Elena Szeliga

Categories Condiment

Time 25m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 small red onion (finely chopped)
2 teaspoons minced ginger
1 clove garlic (minced)
1 small red hot chili pepper (finely chopped, seeds removed if desired)
6-7 green cardamom pods (seeds removed and ground)
4-5 cloves (ground)
pinch of salt
juice of 1/2 lime
2 tablespoons apple cider vinegar
3 tablespoons brown sugar
5 medium-sized stalks rhubarb (peeled and chopped, leaves cut out)
200 grams or 1 1/2 cups strawberries (cut into quarters)
freshly ground black pepper (to taste)

Steps:

In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sautée for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Sautée for 1 more minute, stirring occasionally, then add ground cardamom, cloves and a pinch of salt. Sautée for 1 more minute, stirring frequently. Add the lime juice and apple cider vinegar and bring to a boil. Add brown sugar and stir well until it dissolves.
Add the chopped rhubarb and reduce the heat. Cook uncovered until the rhubarb breaks down for a silky texture, or for not more than 4 minutes for a chunky consistency. Add the strawberries and cook until they just begin to soften, for about 2 more minutes. Season with salt and freshly ground black pepper to taste. Let cool and fill into clean/sterilized jars. Enjoy!

Nutrition Facts : Calories 49 kcal, Carbohydrate 8 g, Fat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

RHUBARB CHUTNEY

Rhubarb chutney image

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

Ingredients

250ml cider vinegar
100g golden caster sugar
300g chopped rhubarb
4 chopped medjool dates
1 tsp grated ginger
1 cardamom pod

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

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