Best 5 Spicy Rhubarb Chutney Recipes
**Dive into a Culinary Adventure with a Trio of Unique and Flavorful Rhubarb Chutneys**
Unlock the extraordinary potential of rhubarb with our tantalizing collection of three distinct chutney recipes. From the classic sweet and tangy Rhubarb Chutney, to the zesty and aromatic Spicy Rhubarb Chutney, and the delightfully different Rhubarb and Orange Chutney, each recipe offers a unique symphony of flavors that will elevate your culinary creations. These versatile condiments are not just limited to traditional pairings with cheese and crackers; they shine as accompaniments to grilled meats, roasted vegetables, and even as a tangy glaze for your favorite dishes. Prepare to embark on a flavor journey like no other, as we unveil the secrets behind these remarkable rhubarb chutneys.
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 CHUTNEY
A simple rhubarb chutney recipe that's packed full of flavour and spice. A delicious way to use up a glut of rhubarb.
Provided by Mandy Mazliah
Categories Side Dish
Time 1h
Number Of Ingredients 13
Steps:
- Put all the ingredients together in a pan and bring to the boil.
- Reduce the heat to low and simmer for 30-45 minutes, uncovered, stirring often, until thickened.
- Allow to cool completely then transfer to an airtight container* and store in the fridge.
Nutrition Facts : Calories 106 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving
PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY
The chutney also works well as an accompaniment to chicken, duck or lamb.
Categories Ginger Roast Pork Tenderloin Rhubarb Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For chutney:
- Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pork:
- Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
SPICY RHUBARB CHUTNEY
This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.
Provided by Diana Adcock
Categories Chutneys
Time 2h
Yield 5-7 half pints
Number Of Ingredients 15
Steps:
- In a large heavy saucepan combine the ingredients of part 1.
- Bring to a boil and stir to dissolve sugar.
- Add the ingredients of part 2.
- Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
- Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
Nutrition Facts : Calories 493.9, Fat 0.7, SaturatedFat 0.2, Sodium 505.8, Carbohydrate 122.8, Fiber 5.4, Sugar 106.2, Protein 3.1
RHUBARB CHUTNEY
A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
Provided by Rosie Birkett
Categories Condiment
Time 25m
Number Of Ingredients 6
Steps:
- In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
Tips:
- Choose the right rhubarb: Select firm, bright red stalks of rhubarb that are free of blemishes and bruises. Look for stalks that are about 1 inch in diameter and have a smooth texture.
- Prepare the rhubarb properly: Wash the rhubarb thoroughly and cut it into 1/2-inch thick slices. Remove any leaves or blemishes. If the rhubarb is very tart, you can sprinkle it with a little sugar and let it sit for 30 minutes before cooking.
- Use a variety of spices: This recipe calls for a combination of spices, including ginger, garlic, cumin, and coriander. You can adjust the amount of each spice to suit your own taste. For a spicier chutney, add more ginger and cumin. For a sweeter chutney, add more sugar.
- Cook the chutney until it thickens: The chutney should be cooked until it reaches a thick, syrupy consistency. This will take about 30 minutes. Be sure to stir the chutney frequently to prevent it from sticking to the pan.
- Can or freeze the chutney: Once the chutney is cooked, you can can it or freeze it for later use. To can the chutney, follow the instructions in the recipe. To freeze the chutney, simply place it in an airtight container and freeze it for up to 6 months.
Conclusion:
Spicy rhubarb chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for serving with grilled meats, fish, or vegetables. It can also be used as a sandwich spread or as a dip for crackers or chips. With its unique flavor and easy preparation, this chutney is sure to become a favorite in your kitchen.
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