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Produce => Recipes => Topic started by: Mrs Ava on June 13, 2006, 14:13:26
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Still have more bubby than you know what to do with? Like Mango Chutney? Then you will probably like this. It comes from a recipe which is at least 30 years old, given to me by an elderly neighbour, who was given it many years ago by an elderly friend. This is half the original recipe as I prefer lots of variety rather than gallons of one type.
2Ib Rhubarb
1/2 Ib sultanas (I didn't use these as I don't like them in chuts)
1oz curry powder (I added just a touch more for some va va voom)
1 cup malt vinegar (I didn't have enough malt so it was 50/50 malt balsamic)
2 large onions
2Ib sugar
1 tablespoon mustard powder
1 tablespoon salt (I halved that as I am trying to keep our salt intake low)
Chop the rhubarb into small chunks and chop the onion. Place all of the ingredients into a large preserving pan and cook slowely until everything is tender and pulpy which will take between 40 and 80 minutes. Bottle in sterile bottles and label when cold.
Because I missed out the sultanas I added an extra onion and a couple of extra stalks of rhubarb. It needs to mature to loose that raw curry powder taste, but what I tried was delicious and would be super with poppadoms, naans, or I reakon with a ploughmans!
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Still have more bubby than you know what to do with? Like Mango Chutney?
The answer is yes to both, I have an idea that this will go down rather well, particularly since we consume vast quantities of curry-like foods ...
The only alteration I will make is to adjust the sugar to half-spoon or similar, for my diabetic daughter (she adores mango chutney).
Thank you ...
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Sounds delicious. I LOVE mango chut and have ALOT of rhubarb on the lottie and have no idea what to do with it... all i need now are some jars, we have just recycled aload this morning :P Will i get moaned at on freecycle if i ask for any ???
P.
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I can't see why you would get moaned at pakaba. I know people who save massses of jars but never use them all.
Just wanted to add, please don't shout or moan if the finished chutters isn't like your impression of mango chuts. I have been told off before when posting recipes. In my opinion, mine is like mango chuts, similar colour, sweet and sour like flavour, curry zip.
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I have been told off before when posting recipes.
You leave me virtually speechless Emma ... I cannot imagine why people should be critical of those who take the time and effort to put posts up. I suppose it takes all sorts, and some people seem intent on putting others down.
Rest assured, I am very grateful for your contributions (and those of others too), and long may it continue :D
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Thanks Emma-Jane - We have masses of rhubarb this year and have to drive a long way to find mango chutney so this will be very good for us to try.
I'm making your rhubarb cake for a bunch of Belgians on Thursday evening. It should make them swoon.
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Aha, might try this one EJ, it sounds good.
Your rhubarb cake is very like one I posted a while ago & we love very much.
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HI Beejay - I've already found and noted your sour cream rhubarb recipe but can't find your cake one. How long ago did you post it?
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That was the one Obbelix - different name but very similar ingredients & recipe to EJ's.
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That's OK then. I shall try yours out on a different set of Belgians.
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That sounds GORGEOUS EJ! X
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It is still cooking in the pan, but it is already delicious !
I didn't have sultanas, so used mixed fruit instead, the result is still impressive.
Addendum - now all in jars, not before my daughter had a blind tasting - is that mango chutney she said ?
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I made half that quantity yesterday E.J.(cos I only had a pound of rhubarb) but substituted the Tate & Lyle 'half spoon' for normal sugar (as suggested by Curry) and agree it tastes just lovely.....only slight grouse is that it seems a bit runny - would that be because of the different sugar....I gently cooked it for about an hour and thought it seemed ready!....
goodness me!....have just realised - I forgot to half the amount of vinegar - I added a mugful - should have been half that....no wonder!! :-[
stupid me!
can't be bothered to boil it anymore - tastes great so will be lovely spread in my sarnies with ham or cheese :P
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Just to give you confidence Hot Potato. I added the correct amount of vinegar, and it set just lovely !
The last couple of spoonfuls ended up in a shallow dish, just asking to be spread on some surplus tortillas for my lunch - perfect !
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Oh Curry - thanks.....will definitely make again once I get to allotment and pick more....and next time....I'll put the correct amount of vinegar in :D....I had an odd half a jar over, which at this moment is sitting in the fridge (firming up) but will get used up I don't doubt as soon as an opportunity arises....in fact, have a cold chicken salad for lunch today so maybe a good time to sample it again :P
H.P.
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Oh HP! :D I guess in the end it would have cooked down okay. I think with chutters firmness is in the eye of the beholder. Some like it softer, more spreadable for things like sarnies, others like it firm and stiff, more for having a dollop with cold meats or a ploughmans. I am planning a ploughmans for my lunch in a mo :P and will be having a generous dollop! ;D
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Hi Emma - just enjoyed a lovely cold chicken salad (with new potatoes) and had a good dollop of the chutney....absolutely gorgeous - in fact, the consistency seemed just right, also as this was the 'left-over' bit that only half filled a jar - probably a bit more liquid than in the full jars that I've put away 'to mature'.....defo think it tastes like mango - which I love....thanks for posting that recipe...had already made an earlier batch to a different recipe but much prefer this one! ;)
can't wait to make more :P
H.P.
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Many thanks Em....my rhubarb, after a bounty crop earlier on, is just coming to its end now. I'm gonna give this a go (and probably, if I can get off this PC, quite soon, too) ;D
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DONE! Skipped the raisins, added extra onion and I chopped up some chilli too. Had a lovely apple and chilli chutney in the USA last year & thought this would take it too. It did ;D
Many thanks EJ. Think that's my rhubarb crop sorted for the year now.
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Got some simmering in a big pan at present,salivating onto keyboard whilst posting this!!Smells gorgeous.
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Just thought I'd say that I made some of this a few days ago. Thought it was lovely as did Mr b but the amazing thing is that daughter, 16, who has never eaten any chutney in her life & complained about the smell of the vinegar, thought it was delicious! Thanks EJ.
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Great stuff Beejay. I worry sometimes when posting a recipe because what one person loves, another will certainly hate. I immediately thought it was similar to Mango chutters, and then panicked that I had said that incase everyone else disagreed and hated it. Really chuffed that so many people have made it and you all love it! (tis great with strong cheddar and a lump of french bread!)
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It really is a winner, EJ, so thanks again 8)
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I echo those comments ... truly delicious.
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I've made some too - 6 and a half jars. I'm being good and leaving the 6 to mature but have already scoffed the half jar in my ham and lettuce butties. Delish.
I also made EJ's rhubarb cake and, as predicted, the Belgians did swoon. I shall be trying Beejay's recipe on Monday for another lot.
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So far, I've had 2 go's at making this gorgeous chutney....will be making more in the morning. Have bought myself today, one of those jam funnel's....aren't they expensive??
Must make certain that there's sufficient over not to fill a complete jar!!...can't leave the stuff alone :P
Thanks E.J. for recipe - have forwarded it on to my brother (near Clacton) who'se recently got his first allotment and plans to make some chutney.
H.P.
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i made my own jam/chutters funnel by cutting a plastic milk container in half and using the spout end. Turn it over and hey presto a funnel with a handle.
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What a brilliant idea Sarah - mine's not even got a handle on it and doesn't fit all my jars anyway!!.....so somewhat disappointed :(
I soooo begrudge losing the bits that drop over the side, stick to the jar or fall on the newspaper I always put underneath the lot when filling the jars!....mind you - my finger keeps scooping it up and it's a lovely way to keep 'trying it out' ;)
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Being a cheapskate, I made my own at work from a scrap piece of stainless steel ...
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now Curry.....if only I'd had a scrap piece of s.s. handy and presumably the right tools to bend it then 'solder' it on my kitchen worktop!!....I could have been a cheapskate too ;D
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Planning to make the chutney - but any suggestions about which type of curry powder - any thing special or whatever is lurking in the cupboard?
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I used what was lurking....um...think it was just a standard madras mix. I would go with what you use most often because it is then a flavour that you like.
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Many thanks - off to search the cupboard -now that could be interesting!
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I used a packet of garam masala (curry powder) from our local indian supermarket just up the road. Has a noticeable ginger taste, so pleasantly distinctive, rather than nonedescript.
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Read this recipe on 26th and went straight down to pick the rhubarb.
What a fantastic recipe! I managed to 'save' a little left over to taste. Scrummy. My hubby hates rhubarb but this is soooooo like mango chutney.
Thanks! :D
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Gotta say, I am thrilled by all the smashing comments from you lot! Glad it has been such a winner! ;D
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Just about to bottle my rhubarb chutney and I too have had a little taster and it is gorgeous! :) busy_lizzie
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Just made some too - well pleased with it :P
Well done EJ ;D
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Dragging this back up rather than starting a new topic. Just made this years batch, following Emma's recipe rather loosely, no sultanas, and all other ingredients measured by eye. The garam masala (curry powder) has quite a pronounced ginger content, and gives the chutney a delicious ginger tang, which suits it perfectly.
Got about 6 pints by eye, waiting for it to cool a bit before putting into jars. One small jar will be accompanying me to Alicante at the end of the month, for barbeques :)
Derek :)
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Can report back from last year - I made it and it is absolutely delicious. Got first prize in the lottie show as well!
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I'm so glad I found this topic. I have lots of rhubarb and love chutney!
Can't wait to make some... ;D
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Hoorah! Will be making mine at the weekend. ;D
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Hello EJ
Just thought I would drop you a note to say thanks so much for the lovely recipe. I raided my neighbours rhubarb patch (with his permission), and a promise of a bottle for him to taste and made a lovely batch on Friday night. Prepared the rhubarb whilst watching Gardeners World. ;D
Anway I used everything in the recipe (including the curry powder), but added a healthy pinch of mustard seed and onion seed to add to the flavour and for visual appeal. It is really yummy - have a half bottle for tasties in a fortnight's time - if I can wait that long. ;D
Kind regards and thanks again.
Jitterbug
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Glad this is such a popular recipe. It does go down well. ;D
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Thanks from me too Emma. I was so concerned it would be too runny I kept stirring it too long and it has turned out very firm - but nice to spread on a chunk of cheese :P.
Tricia
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Doesn't the year fly by? It is rhubarb chutney time again! Just as well, have just finished last year's lot. I have just brought some of my rhubarb home from the lottie and tomorrow I will be making this years chutney. So delicious on so many things. I am making more this year as I will be selling it at our community allotment launch in July. Thanks once again EJ! :D busy_lizzie
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;D ;D ;D
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EJ, I have just left the washing up to come on here and tell you how wonderful this tastes - just been scraping the pan! How am I going to wait for it to mature, it's delicious! Thank you for sharing the recipe, I am definitely going to make more... :D
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EJ, this chutney is gorgeous! I made some and am very pleased with it! ;D
I ended up opening a little jar (couldn't resist) but leaving other jars to mature for a while. I think I will make this chutney every year from now on. :)
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Just had some for lunch - only managed to wait 36 hours.... :-[
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Have just made my first lot of the season - filled 4 jars of varying sizes and got a small dish cooling down (to eat soon) just love this recipe as does my d.i.l. who when pregnant, was eating it by the spoonful (last year) have to keep her supplied with it too
I've still got 3 jars left from last year's efforts but terrified of running out....flat smells wonderful ;)
H.P.
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Made your chutney on Friday. Absolutely delicious, thanks Emma. Only used half the salt but added a teaspoon of ground ginger. Confession, we did try it on Sunday, couldn't wait. Role on the next crop. :)
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Just a reminder, a jar of your chutney Emma will be in my luggage as I fly to Spain, to enjoy with our barbies ... :P
Derek :)
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Thanks for this recipe, EJ- have got loads of rhubarb, family don't eat it much and a charity sale coming up in August. Now I know what my contribution is going to be!
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Making it now- basic question- do you put a lid on the pan or does this make it too runny?
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Sorry, this is too late now, but I left the lid off. Hope you enjoy it as much as we are doing.... :)
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Came out ok, though I might cook it a bit longer next time. Another question- do I need to store it in the fridge or will it be alright in the cupboard?
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I store mine in a cool cupboard until it is open when it goes in the fridge. In the winter it goes out in the garage but it is too hot out there usually in the summer, although with all this rain I imagine it would be fine! :( :(
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I cook it with the lid off so the water evaporates and makes a thicker richer chuts. As it is poured hot into warm jars and then sealed, you should have an air tight seal which means it should last in a cool dark cupboard for yonks! We have just opened the last jar I could find of last years, and a year on, it is AMAZING! ;D
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Have just got back from the lottie with some more of my rhubarb. Yes you have guessed it, more chutney making in the busy_lizzie household this afternoon. Have bottled some for our community allotment launch, but now want some for me. Rhubarb chutters has the perfect taste....I just love it! :P busy_lizzie
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Hope it went down well in Sunny Spain Derek! ;D
Glad you want some to Busy Lizzie. It is great that such an old recipe is still such a cracker! ;D
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Hope it went down well in Sunny Spain Derek! ;D
It most certainly did !!! There was enough for two barbeques, and the remainder went on my sandwiches for the flight home ... :D
Derek :)
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Bringing this to the top as I am about to make 3Ib of it. Still a firm favourite of friends and family.
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your rhubarb must be well ahead of mine,EJ!h
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I've just moved and am lucky enough to have a patch in my garden. I have enough to make a few jars already. I still have a couple left from last year and it's really good.
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And it really is.
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Down to my last two jars now, will not be making my next batch until May/June ...
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Chums were over today and I though they were going to make off with the lot! Six jars sitting waiting to be labelled tomorrow, then hidden away until the autumn. I used leeks instead of onions in this batch as I dug up a load at the weekend. Tasted devine as usual.
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Incredible the way that time flies. Have already had two rhubarb puddings in our household, and next it will be chutney time again for me. Thanks for the reminder EJ. :D busy_lizzie
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I've only just seen this. I usually only make one chutney, our absolute favourite Irish Marrow Chutney, very useful as I make it with the inevitably overgrown courgettes when we've been away two weeks! But this looks nice, and as our rhubarb is growing like the clappers, I'\ll try it this week. Thank you.