I recently received this Rhubarb Chutney Recipe from a visitor to Rhubarb-Central.com to share it with other website visitors.
*FTC Disclosure: As an Amazon Associate I earn from qualifying purchases with no extra cost to you
*FTC Disclosure: As an Amazon Associate I earn from qualifying
purchases with no extra cost to you
This recipe makes a tangy-sweet chutney with rhubarb to serve as a garnish for beef or poultry.
A fun and unique chutney to serve for something "different".
With fine chunks of rhubarb and raisins, it has an amazing texture for a condiment with rhubarb.
Use fresh OR frozen rhubarb for this recipe!
Note - if you are using frozen rhubarb for this recipe, thaw it the night before in a sieve, over a bowl, and discard the excess liquid.
3/4 cup granulated sugar
1/3 cup cider vinegar
1 tbsp. minced garlic
1 tsp. ground cumin
3/4 tsp. ground ginger or 1 tbsp. minced fresh gingerroot
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. crushed red pepper flakes
4 cups coarsely chopped fresh or * frozen rhubarb, thawed
1/2 chopped red onion
1/3 cup golden raisins
1 tsp. red food colouring, optional
In a large pan, combine the granulated sugar, cider vinegar, minced garlic, ground cumin, ground ginger (or gingerroot), ground cinnamon, ground cloves and the red pepper flakes.
Bring the above mixture to a boil, then reduce heat to low, and allow the mixture to simmer, uncovered, for about 2 to 3 minutes, or until the sugar is dissolved. Stir often to avoid sticking and burning.
Add the chopped rhubarb, chopped onion, and the raisins.
Cook and stir over medium-low heat for about 8 - 10 minutes or until the rhubarb is tender and the mixture is slightly thickened.
If desired, stir in the red food colouring.
Allow the chutney to cool completely.
Store the chutney in the refrigerator.
Makes about 3 cups of delicious chutney to enjoy with a poultry or beef dinner.
TOP of Rhubarb Chutney
RETURN to Beef Rhubarb Dinner Recipes
RETURN to Chicken/Poultry Rhubarb Dinner Recipes
HOME to Homepage
Enjoy this Page? Please Share!
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner
Burned Pie Crust
Pie Crust Shield!
★ Please Visit ★
My "Sister" Sites:
Special Occasion Recipes
Is Your Rhubarb "Stringy" when you cut it?
I LOVE my Inexpensive, Easy-to-Use Knife Sharpener -
- I don't know how I did without a knife sharpener for so long!
Here (below) is the one I have had for the past 10 years!