Best 4 Princess Gs Rhubarb Chutney Recipes
Indulge in a delightful culinary journey with our delectable collection of Princess GS Rhubarb Chutney recipes. These tangy and flavorful condiments are a perfect blend of sweet and savory, offering a unique taste experience that will tantalize your palate. From classic to contemporary, our recipes cater to diverse preferences and skill levels. Whether you're a seasoned chef or a novice cook, we have the perfect recipe for you. Explore the vibrant flavors of our Rhubarb Chutney with Ginger, Capsicum, and Mustard Seeds, or relish the sweet and spicy notes of our Rhubarb and Pineapple Chutney. For a unique twist, try our Rhubarb and Orange Chutney with a hint of ginger, or savor the aromatic goodness of our Rhubarb and Apple Chutney infused with cinnamon and cloves. Each recipe is carefully crafted to ensure that the tangy rhubarb pairs perfectly with a symphony of spices, creating a versatile condiment that complements a wide range of dishes.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB CHUTNEY
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
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 PINEAPPLE CHUTNEY
This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!
Provided by KIERSA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 30m
Yield 10
Number Of Ingredients 12
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
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
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 CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
Yield 4 half-pints
Number Of Ingredients 9
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.)
Tips:
- For the best flavor, use fresh, ripe rhubarb. If your rhubarb is a bit tart, you can add a little more sugar to the chutney.
- Be sure to trim the rhubarb stalks before using them. Cut off the leaves and any tough, stringy ends.
- To make the chutney, simply combine all of the ingredients in a large pot and bring to a boil. Then, reduce the heat to low and simmer for about 30 minutes, or until the rhubarb is soft and the chutney has thickened.
- Canning the chutney is optional, but it will extend its shelf life significantly. To can the chutney, simply follow the instructions in the recipe.
Conclusion:
Princess GS Rhubarb Chutney is a delicious and versatile condiment that can be enjoyed in a variety of ways. Serve it with grilled chicken or fish, on a cheese plate, or even as a spread for sandwiches. With its sweet and tangy flavor, Princess GS Rhubarb Chutney is sure to be a hit with everyone who tries it.
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