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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Nomakosi Dhlamini
[email protected]This chutney is a great way to use up leftover rhubarb. It's also a delicious and easy-to-make condiment.
Tiyab Jan
[email protected]I love this chutney! It's the perfect balance of sweet and tart.
Angela Benavidez
[email protected]This chutney is a bit too sweet for my taste, but it's still a delicious and unique condiment.
Arju Muna
[email protected]This chutney is a great way to add some sweetness and tang to your favorite dishes. I especially love it with roasted chicken or fish.
Sonam Grg
[email protected]I'm not sure what I did wrong, but my chutney turned out really runny. I think I might have added too much liquid.
Mike Thornton
[email protected]This chutney is a bit too tart for my taste, but I think it would be great with grilled meats or fish.
SUMON Md
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this chutney. It's a great way to use up leftover rhubarb and it's a delicious addition to any meal.
Mohiz Awan
[email protected]This chutney is the perfect addition to my cheeseboard. It's sweet, tangy, and has just the right amount of spice.
Francois Beukes
[email protected]I love the combination of rhubarb and ginger in this chutney. It's a unique and flavorful condiment that I'll definitely be making again.
Tiara Lyrique
[email protected]This chutney is absolutely delicious! I've already made it twice and it's a hit with my family and friends.
Sandra Cortez
[email protected]I followed the recipe exactly, but my chutney turned out too runny. I think I needed to cook it for longer.
John Mike
[email protected]I found this chutney to be a bit bland. I think it needs more spices.
Joshan Tiwari
[email protected]This chutney is a bit too sweet for my taste.
Bobbie Jones
[email protected]I can't wait to try this chutney with different types of meat and fish.
md lover
[email protected]This chutney is a great way to use up leftover rhubarb.
Ju Jiang
[email protected]I love the addition of ginger and cinnamon to this chutney. It gives it a warm and flavorful taste.
Tshombe Choice
[email protected]This chutney is the perfect balance of sweet and tart. It has a lovely thick consistency that makes it great for spreading on sandwiches or crackers.
Toni Lord
[email protected]I was pleasantly surprised by how easy this chutney was to make. I had never worked with rhubarb before, but the instructions were clear and concise.
thabelo wesly khorombi
[email protected]This rhubarb chutney is a delicious and unique condiment that is perfect for adding a sweet and tangy flavor to your favorite dishes. I especially love it paired with grilled meats or fish.