Best Princess Gs Rhubarb Chutney Recipes

Rhubarb Chutney image

Provided by Florence Fabricant

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 Pineapple Chutney image

Provided by KIERSA

Time 30m

Yield 10

Number Of Ingredients 12

4 cups chopped rhubarb
1 ½ cups chopped fresh pineapple
1 cup water
1 cup dried cherries
½ cup white sugar
⅓ cup cider vinegar
1 (1 inch) piece fresh ginger root, peeled and sliced
1 large clove garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon fresh ground black pepper

Steps:

Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 26.5 g, Fat 0.2 g, Fiber 2.6 g, Protein 1.5 g, Sodium 238.1 mg, Sugar 19.8 g

Homemade Rhubarb Chutney image

Provided by Martha Stewart

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