Here are really quick chutney for you all.
Makes 1 litre. Takes 1½ hours.
750g rhubarb stalks
500g cooking apples, peeled and cored
2 onions, finely sliced
250ml distilled malt or white wine vinegar
250ml white wine
300g light soft brown sugar
1 small red chilli, finely chopped
2tbsp mustard seeds, yellow or brown
1tsp ground allspice
1tsp ground ginger
100g sultanas
1tbsp salt
Wash and trim the rhubarb, discarding any leaves, and chop into 2cm lengths. Chop the apples. Place the rhubarb, apples and onions in a heavy-based, non-reactive pan with the vinegar and wine, and bring to the boil. Simmer for 15 minutes until the onions are tender.
Add the sugar, chilli, mustard seeds, allspice, ginger, sultanas and salt, stirring, and continue to simmer for 45 minutes to one hour, stirring occasionally, until it is good and thick.
Remove from the heat for ten minutes, then spoon the chutney into hot, dry, sterilised jars and seal. Keep in a cool, dry place for two weeks before opening.
This is great with Sausages and Roast pork....the OH just loves it too.
Thanks Gadget , will give it a try
You're welcome Petengade I hope you enjoy it, does make the place stink a bit.
I'm going to do some this weekend too, as a rule of thumb I try to follow most recipes but I do diversify quite often due to what in the cupboard, so if you haven't got all the spices just make it up :) a few rules I do follow if swapping stuff is:
Ground ginger can be replaced with fresh about a big thumbs worth.
Sultanas can be left out if you don't like them.
Fresh Chili can be replace with chili flakes - about a level teaspoon
Happy cooking. :)
Sounds yummy! If I replace white wine to red wine then is there test will different? Should I eat it with chicken?
MMM Sounds very tempting...
I have just picked some rhubarb so it's either Rhubabr Shnapps or Chutney...
Quote from: Forster2spear on April 15, 2011, 12:19:41
Sounds yummy! If I replace white wine to red wine then is there test will different? Should I eat it with chicken?
Depends on what wine you use, if you went for a heavy red it could overpower the taste of rhubarb which is quite a delicate flavour, a young red wine will have fewer tannins present and less presence on the palate and would be preferable.
Personally, I would drink the red wine, and maybe go for a rose to try an alternative? and yes definitely with Chicken, I would serve it with Roast Chilli and lime chicken and a big green salad with massive attack crutons... :)
B
Quote from: BarriedaleNick on April 15, 2011, 12:41:21
MMM Sounds very tempting...
I have just picked some rhubarb so it's either Rhubabr Shnapps or Chutney...
Would you have a recipe for Rhubarb Snapps...like the sound of that :)
No problem..
1kg rhubarb, to make 600g when trimmed
300g caster sugar
1 litre vodka
chop the rhubarb and divide into two jars. add the sugar and shake well. add the vodka. store in a cool and dark place (i put mine in the fridge) for at least 6 weeks and up to 6 months. for the first month try to remember to shake the jar every other day. strain into a jug then pour into a bottle.
I actually use a little less sugar then that but its down to personal taste.
Everyone who has tried this absolutely loves it... ;D
Hi Nick,
do you drink this neat or do you mix it?
duke
We tend to drink it neat in little shots but I think it would be nice with a neutral mixer like lemonade or soda water. Im sure creative folks here could come up with a nice rhubarb cocktail..
Sounds yummy, thank you for the recipe, may give it a go this weekend. ;)
Thanks Gadget for the rhubarb recipes. I have copied both of yours, and look forward to making them. :-* busy_lizzie