Julias Rhubarb Chutney Recipes

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RHUBARB CHUTNEY



rhubarb chutney image

Make and share this rhubarb chutney recipe from Food.com.

Provided by chia2160

Categories     Chutneys

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced ginger
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 jalapeno, seeded and diced
4 cups rhubarb, sliced
1/2 cup chopped red onion
1/3 cup golden raisin

Steps:

  • combine first 8 ingredients in a large saucepan.
  • bring to simmer over low heat until sugar dissolves.
  • add rhubarb, onions and raisins, raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.

Nutrition Facts : Calories 230.2, Fat 0.6, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 56.9, Fiber 3.5, Sugar 47.1, Protein 2

SPICY RHUBARB CHUTNEY



Spicy Rhubarb Chutney image

This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.

Provided by Diana Adcock

Categories     Chutneys

Time 2h

Yield 5-7 half pints

Number Of Ingredients 15

2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
6 cups rhubarb, cut in 1/2 inch pieces
3 small jalapenos, with seeds minced
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup golden raisin

Steps:

  • In a large heavy saucepan combine the ingredients of part 1.
  • Bring to a boil and stir to dissolve sugar.
  • Add the ingredients of part 2.
  • Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
  • Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.

Nutrition Facts : Calories 493.9, Fat 0.7, SaturatedFat 0.2, Sodium 505.8, Carbohydrate 122.8, Fiber 5.4, Sugar 106.2, Protein 3.1

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

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.

GINGERED RHUBARB CHUTNEY



Gingered Rhubarb Chutney image

Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.

Provided by Chef PotPie

Categories     < 60 Mins

Time 45m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 11

1 cup packed brown sugar
3 cups finely chopped rhubarb (about 1 pound)
1 cup finely chopped onion
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/4 cup dried currant
1 tablespoon minced peeled fresh ginger
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground cardamom (optional)
1/2 jalapeno pepper, minced (we will use way more)

Steps:

  • Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
  • Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
  • Will keep well in refigerator for weeks, or freeze remainder.

Nutrition Facts : Calories 69.6, Fat 0.1, Sodium 79.9, Carbohydrate 17.3, Fiber 0.8, Sugar 15.5, Protein 0.4

JULIA'S RHUBARB CHUTNEY



Julia's Rhubarb Chutney image

Make and share this Julia's Rhubarb Chutney recipe from Food.com.

Provided by wjorma

Categories     Fruit

Time 4h40m

Yield 6 jars, 48 serving(s)

Number Of Ingredients 15

6 cups rhubarb, chopped
2 cups onions, chopped
2 cups brown sugar, packed
1 cup honey
1/2 cup dried fig, chopped
1/2 cup dried cranberries
1 cup cranberries
2 cups cider vinegar
2 teaspoons Chinese five spice powder
2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon garlic powder

Steps:

  • Mix together in a non-corrosive bowl and let marinate for at least 4 hours.
  • Place into a large pot and boil down, at med. heat, for 30 minute stirring frequently to not burn.
  • Place into stralized jars and process in a hot water bath for 10 minutes. Yield is 6 eight ounce jars.

Nutrition Facts : Calories 70.2, Fat 0.1, Sodium 53.4, Carbohydrate 17.7, Fiber 0.7, Sugar 16.1, Protein 0.3

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