I was hardheaded and that always blocks my […], […] homemade chutneys and marmalade. Pour into hot sterilized jars, seal immediately. spirit to sterilise the rims of the jars. Apr 5, 2015 - Pies, cobblers, fools, compotes and more dessert recipes that make the most of fresh spring rhubarb. Return to a boil, then reduce heat and simmer until thick, stirring often, for about 1 hour. Sterilise the jars in boiling water for 5 minutes. small dried chili, ground in a mortar, 2. spirit to sterilise the rims of the jars. Rhubarb. Bring to a boil and cook until the sugar has dissolved. When my dear friend Audrey, a lady who likes good cheese as much as I do, offered me this North Yorkshire delicacy I was taken after the first bite. 2 ratings 4.0 out of 5 star rating. In a large pot, bring all the ingredients together with 1 1/2 teaspoons of the spice mixture to the boil. Explore. Process in a boiling water bath canner for 10 minutes. 2) Add rhubarb and cherries, turn heat down to medium-low, cover, and simmer for about 10 minutes, stirring occasionally. How to make Rhubarb Chutney. EatSmarter has over 80,000 healthy & delicious recipes online. Ginger and Rhubarb are another powerhouse couple. star anise, ground in a mortar, 2 single pieces I love this chutney with hard mountain cheese, it’s so good! 6 cups (1.5 L) cut fresh or frozen rhubarb, in 1/2 inch pieces (slice thick stalks lengthwise before chopping into pieces) 2 medium jalapeno peppers, minced (remove seeds and ribs from one of the peppers before mincing) All the best, Meike xx, […] prepare my chutneys all year round so that my pantry is always filled with plums, rhubarb and apples. turmeric, ground, 1/8 teaspoon Apr 30, 2020 - A zippy, versatile condiment that’s easy to prepare! ( Log Out /  Thank you! by Kendall Smith. Sweet, tart and tangy Homemade Rhubarb Chutney is made from fresh or frozen rhubarb, dried fruit, savory spices, sugar, and vinegar. Add the rhubarb, and simmer for another 5 minutes, until the rhubarb is tender but not falling apart. After I made my rhubarb chutney I thought about new combinations besides the classics with cheese, meat or sandwiches. Change ), You are commenting using your Google account. World Cuisine. Learn how your comment data is processed. rhubarb, sliced 550g / 19 ounces This rhubarb chutney is a perfect condiment for the upcoming grilling season. This Sweet and sour chutney with blend of spices taste grate and very addicting. Welcome to my kitchen! Hi Suzanne! Anyone else feel like their garden is on the verge of becoming a jungle? In a heavy medium saucepan combine the sugar and vinegar. We ate a few slices, but the barbecued London broil and the butterflied half-leg-of … The acidity of pickled veggies and sweet and sour fruit is the best palate cleanser and appetite booster I know. Sterilise the jars in boiling water for 5 minutes. Not too long after this culinary discovery I started to make my own chutneys. Gooseberry chutney is a thing, so I would think it could work since they are tart like rhubarb. cider vinegar 220ml / 7.5 ounces Set aside to cool. Most of the time I mix in red onions and red hot chili peppers for the spiciness, a couple apples to thicken the texture and lots of spices, turmeric, cloves, star anise, fennel seeds, black pepper, garlic and ginger. Served with grilled pork or chicken, it shouts of summer. Cook for about 15 minutes until the rhubarb is tender. I can imagine that the combination of the sweet raisins and red onions is divine, I’ll try that one day! A vegan, gluten-free and Whole30 dish that can be served several ways, including as a salad, side dish, or as an appetizer dip with chips and crackers on the side. Change ). This Sweet Potato Salad with avocado, tomato, onion, lime and cilantro is SO easy to make and is guaranteed to be a huge hit in any group! Be alerted when fresh content is posted Spicy Roast Beef and Rhubarb Chutney Sandwich : eat in my kitchen, A messy Sandwich with Roasted Shallots, Grilled Gruyère and Chutney : eat in my kitchen, Spicy deep purple Plum Chutney : eat in my kitchen, Chutney filled Dates wrapped in crisp Bacon : eat in my kitchen. https://daylesford.com/cookeryschool/recipes/spiced-rhubarb-chutney How to thicken Rhubarb Chutney apple, peeled and roughly chopped, 125g / 4.5 ounces Our kitchen table was covered in jars with plum, rhubarb, red pepper and apple chutney, and in a moment of culinary cockiness, I decided to try it with […], At the end of summer I always made my red matera’s onions chutney sooooo good not very different from yr receipe I also add some raisins but what make the difference are the onions very sweet, That sounds delicious Claudia! In a large pot, bring all the ingredients together with 1 1/2 teaspoons of the spice mixture to the boil. Thanks for the recipe! fresh ginger, grated or chopped, 1 heaped teaspoon 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 25 mins . Change ), You are commenting using your Twitter account. I have always loved the flavour of rhubarb and find it to be a much more versatile fruit (well…technically, it’s a vegetable) than people give it credit for. I play with words and with food. Have a glut of gooseberries in the garden? Depending on the fruit’s taste I adjust the spices a little bit but the basic recipe remains untouched. sugar 150g /5.5 ounces Simmer for around 10 minutes until the mixture thickens, stirring occasionally. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I have … Season chutney with a pinch of salt and serve over grilled items. Rhubarb Chutney; you may call this relish or pickle. You can add more of the spice mixture if you like before you fill the chutney into the jars. Fill clean, hot canning jars with hot chutney to within 1/2 inch of the top. Finely dice the onion and mince the ginger. Stir in the rhubarb. This condiment is packed with flavour and would be ideal with grilled fish, pork or chicken. Put everything in a wide non-reactive pot and bring to a simmer. That gangly, long pinkish root-looking spear that some say is a fruit, others call it a vegetable. Sweet, tart, tangy, and perfect with the rich sweetness of the duck. You can eat the chutney right away but I prefer to let it sit for 3 weeks. Excellent gift as well :). . 6x400g jars Cook for about an hour on medium temperature until the chutney thickens. Homemade Rhubarb Chutney is really easy to make. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately ⅓-1/2 inch slices. Wipe the rims and give the jars a tap on a towel placed on the counter to displace any air bubbles. Add sealer lids. You can adjust the heat to suit your preferences – I found that seeding just one of the jalapenos gave it a nice little kick that wasn’t too overpowering, but if you like things spicy, don’t seed either of the peppers! My love for chutney developed quite late, almost nine years ago while I lived in England for a couple months. I knew about a similar duo, ripe cheese and fig mustard, a great alternative to a sweet dessert, heavenly when the cheese’s milkiness unites with the spicy and fruity flavours in your mouth! Changed plans turned two beautiful pieces of local, grass-fed meat into leftovers. fresh hot chili pepper, without seeds, finely chopped, 1/2 Goes well with anything as above. garlic, chopped, 1 clove I never made green tomato chutney myself, it’s on my list Bring to a boil and stir occasionally until sugar is dissolved. 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