Best Rhubarb Cherry And Golden Raisin Chutney Recipes

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

Ingredients

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

Ingredients

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, 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

Ingredients

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.