Method: Chop the rhubarb and leek into 1cm pieces and put them into a pan with all the other ingredients. Ingredients. This chutney recipe comes from Mum’s good friend Sue and it’s so simple to make. We're at the start of the chutney, pickle, jam and jelly season when surplus fruit and veg can be preserved for later use. 82 ratings 4.7 out of 5 star rating. But we also use it as a spread for fancy sandwiches or as an accompaniment to cheese! Please post urgent enquiries at the www.sausagemaking.org forum. You could do this … Super speedy to make and very tasty. Ingredients for Rhubarb Chutney: 4 lbs rhubarb; 6 large onions; 4 large baking apples; 1 head of garlic; 1 piece of fresh ginger (palm sized) 2lb 4oz demerara sugar; 3 pints malt vinegar; 1 tblspn salt Jun 12, 2018 - Explore Lisa Andriesen's board "Rhubarb chutney" on Pinterest. Local Food Heroes is owned and run by me, Phil Young, a resident of Leicestershire in Some links to friends of Local Food Heroes: Top | Local Food Heroes - Powered by PivotX - 2.3.11 -. Ingredients: 1 pound rhubarb, cut into ½-inch pieces; 4 green chili cut into ½-inch pieces (if preferred mild recipe remove the seeds from chilies) Simmer for about two hours, stirring occasionally, until thick. The main-crop rhubarb season is getting into full swing and in my opinion Rhubarb makes one of the best chutneys. Rhubarb, Pear & Chilli Chutney. Change ), You are commenting using your Facebook account. ( Log Out /  chilli flakes Directions. Bottle the warm chutney in warm, sterilized jars. ... 1/2 tsp chilli … Comment moderation is enabled on this site. See more ideas about rhubarb chutney, rhubarb, chutney. For 3 medium sized jars you need. Gently boil, stirring often, for 15 … Rhubarb and Chilli Chutney. To ring the changes with no effort, I added a couple of chopped chillies to my usual rhubarb recipe, upping the heat considerably. Cover and store the chutney in the refrigerator for up to 1 week. with an emphasis on curing and charcuterie. ( Log Out /  I'm somewhat incapacitated at present so replies may take some time. These icons link to social bookmarking sites where readers can share and discover new web pages. Packed full of flavour and spice this is a delicious way to use up a glut of rhubarb. You could use a fresh chilli instead, in which case 1 hot chilli will be plenty, but I wanted to keep the recipe seasonal, so I used chillies I pickled last summer. In a medium saucepan combine all ingredients except rhubarb. Rhubarb chutney. Tip: Add a little more chilli powder if you would like more of a kick. Put all the ingredients into a large pan, boil, then reduce and simmer for 30 minutes until thick and glossy. Tips for making this easy chutney … Keep fingers crossed for a couple of months, until it’s tasting time ! Recipe by Diana Adcock. Recipe by: Erina November 6, 2019 Sauces. Let cool. Spiced Rhubarb Chutney | The Cookery School | At Daylesford Rhubarb Chutney; you may call this relish or pickle. We're at the start of the chutney, pickle, jam and jelly season when surplus fruit and veg can be preserved for later use. Serves: 3 litres Preparation: 20 minutes. Here it is that I ‘ramble on’ about my interest in home produced food products Create a free website or blog at WordPress.com. I love the way Mum and her friends have swapped recipes over the years when their gardens are overflowing with produce that needs using up. Rhubarb and chilli jam ... Don't worry if you don't like rhubarb because you can't actually taste it. 125ml Cider Vinegar. Bring to boiling; reduce heat. This batch of Rhubarb was destined for chutney, and I scoured books for an easy recipe for a rookie to make. As usual, in the end I used ingredients and methods from several recipes, to hopefully create a successful chutney. Well I know technically it’s a vegetable, but most of us use it as a fruit so it’s easier to refer to it as such. Method for Apple and Rhubarb Chutney: Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil. Rhubarb Chutney. 1kg rhubarb, cut into small pieces 25g fresh ginger, bruised 25g garlic, diced 2 lemons 1 tablespoon salt 2 1⁄2 cups malt vinegar 1kg sugar 500g sultanas Method. You need to enter the first 3 letters of food in lowercase type for your comment to be allowed. Change ), You are commenting using your Google account. Fragrant mango & apple chutney. At once sweet and savory, this chutney works with sweet dishes—hello biscuits and scones … Rhubarb is one of my favourite spring fruits. Bring to the boil for 5 minutes, then add the rhubarb and red chilli. Cut out a small square of muslin, put the ginger and star anise in the centre and bring the edges together to form a bag. Rhubarb and tomato chutney Last week I had intended to make two varieties of chutney and chilli jam, but having weighed out my fruit I don't have nearly enough tomatoes to make all three. Leave for a couple of months, somewhere cool and dark, before eating. ... Gently flavoured with aromatic spices, this rhubarb and ginger chutney is particularly good eaten with smoked mackerel pate and slices of sourdough toast. The end of July signaled the last Rhubarb picking for this season, and despite there still being sticks a plenty for the eating, we must now leave it to rest and rejuvenate until next year. Takes three months to mature, but worth waiting for. rhubarb, sliced 550g / 19 ounces apple, peeled and roughly chopped, 125g / 4.5 ounces red onion, medium sized, roughly chopped, 1 cider vinegar 220ml / 7.5 ounces sugar 150g /5.5 ounces fresh hot chili pepper, without seeds, finely chopped, 1/2 The flavour of the Rhubarb Chutney reminds me of a fruity, tangy BBQ Sauce! 300g Soft Brown Sugar Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Ingredients. It's not now something that you slather all over your sandwich, it now has to be treated with respect! Adds a fresh and spicy kick to cheese, roasted vegetables and many other dishes, including curry. Cue rhubarb and ginger chutney. Description. The recipe makes about 2 cups, or about 16 2-tablespoon servings. This recipe is very easy to scale up or down, with equal weights of rhubarb and sugar, 1 chilli per 150g fruit. We used to grow a champion crop, but for some reason rhubarb … Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Choose a sweet fruit cake or a tart with spicy chutney or crackers and cheese. After the jam is cooked allow to cool for a few minutes and always pour into hot jars. Just be warned it does have a kick behind the sweetness. ( Log Out /  A delicious spiced rhubarb chutney recipe that's equally good in a cheese and pickle sandwich, with crackers or alongside a curry. Hi just making rhubarb and chilli jam 1st time ever tried to make it keep ur fingers crossed it works out ,the rhubarb and chilli are from my garden,only been growing for few years and I love it thanks for the recipe ally. 3 small red Onions – chopped ( Log Out /  Rhubarb & Chilli Chutney, based on a recipe from the Fabulous Baker Boys, Tom & Henry Herbert – approx. 2 mild pickled chillies, stalks removed, but seeds retained. I could eat this Spicy Rhubarb Chutney by the spoonful! Whether you are a sweet or savoury fan, you are covered. Cover and simmer for 25 minutes, stirring occasionally. Using medium-high heat bring to a boil, stirring constantly. Spicy Rhubarb Chutney. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. To plant a garden is to believe in tomorrow (Audrey Hepburn). Pour into sterilised heated jars and seal. I refuse to buy overpriced fruit and veg from the supermarket for chutney, and since it was Good Friday neither the market nor the greengrocer's were open. Add the rhubarb, onion and raisins and cook over a low heat for about 30 minutes or until the mixture turns thick. The perfect gift or an … Rhubarb and Ginger Chutney. Change ). Rookie Rhubarb & Chilli Chutney Posted by therookieallotmenteers on August 7, 2013 August 7, 2013 The end of July signaled the last Rhubarb picking for this season, and despite there still being sticks a plenty for the eating, we must now leave it … I changed the recipe to include more cinnamon, jalapenos and garlic. Cooking: 30 minutes . That said it is delicious and so easy. This is called jam and yes you could spread it on some crusty bread but its more like a smooth chutney and would go well with cheese and cold meat. Add rhubarb; cover and simmer for 10 minutes. Rhubarb chutney spiced with ginger and a little chilli. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Boiling hot jam being poured into cold jars may cause the inside of the jar to expand faster than the outside, which can make the jar crack or shatter. 600g Rhubarb – washed, trimmed and sliced Place the garlic, ginger, chillies, tomatoes, rhubarb and bouillon powder into a food processor and whizz to a purée. A magical condiment to make during the short but magical rhubarb-fennel season. Wash and trim the rhubarb, then slice it into 2cm pieces. Recipe for Rhubarb Chutney sent in by: Sonia (sontab) Another smashing rhubarb chutney. Change ), You are commenting using your Twitter account. Later in the year, I hope to buy my chillies locally, probably from the Charnwood Chilli Co. - which reminds me - I must put an entry for them in the directory. This means that your comment will not be visible until it has been approved by an editor. Bring to a gentle boil (just a  little more than simmering)and cook uncovered for about 1 hour … This is a great complement to any meal. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. #TinandThyme #RhubarbChutney #HomemadeChutney #HomemadePreserves #ChutneyRecipe #RhubarbRecipe I find this is much better-but if the heat scares you de seed the peppers. the UK. Rhubarb and Ginger Chutney is a community recipe submitted by Recipe Lady and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Pour into a saucepan and stir in … 500g rhubarb… Take off the heat and let cool for 5 minutes. 2 Medium sized red Chillies – chopped The original recipe was sent to me from my Aunt Jean. Place the shallots, cider vinegar, ginger and sugar in a pan and season with sea salt and black pepper. Reduce the heat and simmer for 20 minutes or until slightly thickened. Rhubarb and pear tea loaf and rhubarb and pear chilli chutney Cooked Cured Meat - Hams, Corned Beef etc, Smoking and Barbecue (BBQ) options & Resources, Sausage and Curing Equipment and Supplies, Converting a Fridge into a Curing Chamber -…, Adam Kesingland on Pauline's Ham in a Bag. 8 jars Ingredients: 1kg rhubarb – washed and chopped into 2.5cm pieces That is with the exception of peach, my favourite, but unfortunately something that doesn't grow locally! Pour into sterilised jars. This Sweet and sour chutney with blend of spices taste grate and very addicting. Put the rhubarb and garlic into a very large saucepan (stock … 2 tsp. Thanks to its tartness this Rhubarb Chutney goes especially well with pork! The main-crop rhubarb season is getting into full swing and in my opinion Rhubarb makes one of the best chutneys. This is a great recipe for grilled pork or chicken. Rhubarb Chutney. This is what I did. Are covered is very easy to scale up or down, with weights. 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