RHUBARB CHUTNEY
I found this recipe in a cookbook I got at a garage sale. "Good things in England" by Florence White was originally published in 1933. The recipes contained in it date from between 1399 and 1932. I don't know if this dish should be served hot or cold. In my experience, chutneys are served cold. Please let me know what you think. Cooking time and servings are an estimate based on making this on the stove top. Edited to add crock pot instructions.
Provided by Chef Patience
Categories Fruit
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- To make this in a crock pot:.
- Place all of the ingredients into a crock pot.
- Turn the crock pot on high and put the cover on.
- Leave in the crock pot for two hours. Do not lift the lid to peak!
- If, when you remove the lid, the chutney is not the consistency you would like, leave the lid off and allow the chutney to cook until it thickens to the consistency you wish.
- Remove the ginger before serving.
- To make this on the stove top:.
- Place all of the ingredients into a large, heavy pot and boil until it thickens to the consistency you wish.
- Remove the ginger before serving.
Nutrition Facts : Calories 523.2, Fat 0.4, SaturatedFat 0.1, Sodium 1118.2, Carbohydrate 132.7, Fiber 3.7, Sugar 119, Protein 2.5
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