Rhubarb Raisin Chutney Recipes

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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.

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

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

RHUBARB, ONION, AND RAISIN CHUTNEY



Rhubarb, Onion, and Raisin Chutney image

Categories     Condiment/Spread     Onion     Side     Low Sodium     Raisin     Rhubarb     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch slices
3 tablespoons vegetable oil
1 cup golden raisins
3 tablespoons red-wine vinegar
1/8 teaspoon ground cloves
1/4 cup sugar
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)

Steps:

  • In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

RHUBARB CHUTNEY



Rhubarb Chutney image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup raisins
1/2 cup of Talavera Muscat
1 tablespoon of canola oil
1/4 teaspoon brown mustard
1/2 teaspoon yellow mustard
1/4 teaspoon Aleppo pepper
1 teaspoon Lucknowi fennel
1 tablespoon chopped fresh ginger
4 stalks of rhubarb, sliced
Salt and pepper, to taste

Steps:

  • Slice rhubarb. Heat raisins in Muscat and 1/2 cup of water until plump. Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant. Add the chopped ginger and sweat. Add slices rhubarb and saute quickly. Add the muscat and the raisins and cook rapidly. Make sure that the rhubarb does not get mashed up. Season with salt and pepper, remove from heat and cool rapidly.

RHUBARB CHUTNEY



Rhubarb Chutney image

This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Makes 1 1/2 cups

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Steps:

  • Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
  • Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

RHUBARB CHUTNEY



Rhubarb Chutney image

Make and share this Rhubarb Chutney recipe from Food.com.

Provided by William Uncle Bill

Categories     Chutneys

Time 2h

Yield 9 cups

Number Of Ingredients 9

2 large oranges
2 1/2 lbs fresh rhubarb or 2 1/2 lbs frozen rhubarb, cut into 1 inch pieces
2 medium onions, chopped small
5 1/3 cups light brown sugar, firmly packed
2 cups golden seedless raisins
4 cups apple cider vinegar
2 tablespoons yellow mustard seeds
12 whole allspice
12 whole black peppercorns

Steps:

  • Grate zest from both oranges and set aside.
  • Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.
  • Remove orange sections from bowl and chop coarsely; return to bowl along with any juice.
  • In a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.
  • Tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.
  • Bring to boil over medium heat, stirring constantly until sugar is dissolved.
  • Reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.
  • Remove spice bag and discard.
  • Prepare half-pint jars for canning.
  • Ladle chutney into prepared jars leaving 1/4 inch headspace.
  • Wipe tops of jars, and place lids and screw tops according to manufacturers instructions.
  • Process in boiling water bath for 10 minutes.
  • Remove jars from bath and let cool completely.
  • Lids should be concave when sealed.
  • Store in a cool, dark place.
  • NOTE: TO FREEZE RHUBARB Cut stalks into 1 inch pieces.
  • Spread pieces on a cookie sheet and place in freezer until firm.
  • Remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.
  • Store in freezer for up to one year.

Nutrition Facts : Calories 648.3, Fat 1.1, SaturatedFat 0.1, Sodium 64.7, Carbohydrate 159.3, Fiber 4.8, Sugar 145.4, Protein 3.1

RHUBARB CHUTNEY



Rhubarb Chutney image

Provided by Florence Fabricant

Categories     condiments, side dish

Time 45m

Yield 4 half-pints

Number Of Ingredients 9

4 cups coarsely diced rhubarb
2 cups light brown sugar
1/2 cup lemon juice
1/2 cup cider vinegar
2 tart apples, peeled and coarsely diced
1 cup raisins
3 tablespoons minced fresh ginger
10 black peppercorns
4 whole cloves

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



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

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

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

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

RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY



Rhubarb, Cherry, and Golden Raisin Chutney image

Categories     Low Fat     Vegetarian     Quick & Easy     Low Cal     Lime     Raisin     Brandy     Spring     Summer     Chill     Vegan     Rhubarb     Simmer     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 8

1/2 cup golden raisins
1/4 cup dried tart cherries
1/4 cup brandy
1/4 teaspoon mustard seeds
1/4 teaspoon aniseed
1 cup chopped rhubarb
1/2 cup sugar
2 tablespoons fresh lime juice

Steps:

  • Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

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