As the rhubarb glut continues to overwhelm me I've tried this combination.
Will be a few weeks before it matures, but the initial taste is rather good!
Sounds great!
Could you tell us the recipe?
That sounds like the sort of chutney my OH would like.
I too would appreciate the recipe, Pescador :D
Please may we have the recipe, its sounds just the sort of chutney I like. (Pretty Please) ;D
Want it too please.. ;D
With all these rain, my rhubard is growing at an alarming rate. I would be most grateful for any recipes . Thank you.
I've been making rhubarb cakes and chutney for weeks now. The chutney recipe below is one Emma-Jane, from days gone by, posted on here. The other one I haven't tried yet cos E-J's is so good. You can google for rhubarb cake recipes on the Beeb Food sites or Delia and loads of others.
Rhubarb Chutney
2 lbs rhubarb in 1" chunks
8 oz onion, chopped
1.5 lbs brown sugar
8 oz raisins
1/2 oz mustard seeds
1 tsp pepper
1 tsp mixed spice
1 tsp ginger
1 tsp salt
20 fl oz vinegar
Combine the lot in a large pan and cook till thick, with no excess liquid. Transfer to warm jars and cover.
Rhubarb, Apple & Date Chutney
4 lbs rhubarb
2 lbs apples
2 lbs onions
1 lb dates
3 lbs sugar
2 tbs salt
2 tbs ground ginger
2 tbs curry powder
20 fl oz vinegar
Prepare & chop all the vegetables. Simmer in the vinegar and spices till cooked. Add the sugar
and simmer till dissolved. Continue to cook to desired consistency. Transfer to warm jars and seal.
This looks more like the recipe, even a video showing how to make.
http://www.manjulaskitchen.com/2012/04/08/rhubarb-chutney-relish-pickle/
Please post the recipe!!! :D :D
There is one here -
http://thepassionatecook.typepad.com/thepassionatecook/2004/06/cheese_bites_wi.html
Rhubarb, nectarine & chilli chutney
(makes 3 medium-sized jars)
550 g rhubarb (cut in 2 cm pieces)
5 shallots (finely sliced)
1 nectarine (cut in 1 cm pieces)
1 chilli (seeded and finely chopped)
60 ml fresh lime juice
70 ml sherry vinegar
2 tsp salt
pinch white pepper
150 g light muscovado sugar
1 sprig rosemary (roughly chopped)
Combine all the ingredients (except for the salt, pepper & the rosemary) in a pan and cook until thickened. This will require continuous stirring and should take about 30 minutes, until most of the released liquid has evaporated. Season and add the rosemary, cook for another 5 minutes. Fill into sterilised jars while still hot and keep in the fridge.
With the above amount of chilli, the chutney turns out quite mild. Add more to your own liking.
I have made some rhubarb and kiwi marmalade using the site below and have been asked to make more :-) It's very yummy. I used half normal sugar and half sugar with added pectin and didn't use the liquid pectin at the end, it worked really well.
http://athomewithrebecka.blogspot.co.uk/2011/04/rhubarb-kiwi-marmalade-pineapple-mango.html
Rhubarb Kiwi Marmalade
6 cups chopped fresh rhubarb
3 lemons
6 kiwi
7 1/2 cups sugar
1/2 cup water
1 package liquid pectin
Wash rhubarb and chop into small pieces, slice lemons thinly on a mandolin leaving peel on, remove skin from kiwi and slice thinly on mandolin, add fruit to large heavy stock pot and set temperature to medium high, add sugar and and 1/2 cup water and bring to a boil. Lower heat to medium keeping the liquid at a medium boil. Cook until fruit is clear, about 45 minutes to 1 hour, stirring frequently. Remove from heat, add liquid pectin and skim any foam.