RHUBARB CHUTNEY
I found this recipe in a cookbook I got at a garage sale. "Good things in England" by Florence White was originally published in 1933. The recipes contained in it date from between 1399 and 1932. I don't know if this dish should be served hot or cold. In my experience, chutneys are served cold. Please let me know what you think. Cooking time and servings are an estimate based on making this on the stove top. Edited to add crock pot instructions.
Provided by Chef Patience
Categories Fruit
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- To make this in a crock pot:.
- Place all of the ingredients into a crock pot.
- Turn the crock pot on high and put the cover on.
- Leave in the crock pot for two hours. Do not lift the lid to peak!
- If, when you remove the lid, the chutney is not the consistency you would like, leave the lid off and allow the chutney to cook until it thickens to the consistency you wish.
- Remove the ginger before serving.
- To make this on the stove top:.
- Place all of the ingredients into a large, heavy pot and boil until it thickens to the consistency you wish.
- Remove the ginger before serving.
Nutrition Facts : Calories 523.2, Fat 0.4, SaturatedFat 0.1, Sodium 1118.2, Carbohydrate 132.7, Fiber 3.7, Sugar 119, Protein 2.5
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Cara Poague
[email protected]This is the best rhubarb chutney I've ever had! It's so flavorful and easy to make. I'll definitely be making this again.
Adhieu Liabwill
[email protected]I love this chutney! It's so versatile. I've used it on chicken, fish, and even vegetables. It's always a hit.
Brands Downtown
[email protected]This chutney is delicious! It's the perfect addition to any cheese plate.
Zihaam Apdurizak
[email protected]I've never made chutney before, but this recipe was so easy to follow. The chutney turned out great and I'm so glad I tried it.
Anup shahi ThaQuree
[email protected]This chutney is a great way to add a little something extra to your meals. I love to use it on sandwiches, wraps, and burgers.
Smile2019 20
[email protected]I'm not a big fan of rhubarb, but I loved this chutney! It's the perfect balance of sweet and tart.
Eunice Akogun
[email protected]This chutney is a great way to use up extra rhubarb. It's also a great gift idea. I've given it to friends and family and they've all loved it.
Alexandria frame
[email protected]I love this chutney! It's the perfect addition to any cheese plate. I also love to use it as a glaze for grilled chicken.
Ansar abbas Mhr
[email protected]This recipe is a keeper! The chutney is so flavorful and versatile. I've used it on chicken, fish, and even vegetables. It's always a hit.
Sticket Guy
[email protected]I was looking for a new chutney recipe and this one caught my eye. I'm so glad I tried it! It's so easy to make and it tastes amazing. I've already made it twice and I'm sure I'll be making it again and again.
abir nabil
[email protected]This chutney is delicious! I made it for a party and it was a hit. Everyone loved it. It's the perfect combination of sweet and tart.
Jalane Wako
[email protected]I've never had rhubarb chutney before, but I'm so glad I tried this recipe. It's so unique and flavorful. I love the combination of sweet and sour. I'll definitely be making this again!
Shorifa Akther
[email protected]This rhubarb chutney is a delightful blend of sweet and tangy flavors. I served it with grilled chicken and it was a perfect complement. The recipe was easy to follow and the chutney came out perfectly. I will definitely be making this again!