Best 4 Princess Gs Rhubarb Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

Here are our top 4 tried and tested 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

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 PINEAPPLE CHUTNEY



Rhubarb Pineapple Chutney image

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

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



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 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.)

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.

Related Topics