A Spicy Addition To Snacks
Spice it up with tasty rhubarb-chutney recipes as a relish on crackers or rhubarb-ketchup sauce.
A chutney with rhubarb is basically used as a sweet and sour condiment. Fruits and sugars added give a sweet taste.
Onions and vinegar are almost always added to give a sour taste to balance.
There are many variations of this recipe out there depending on the spices and fruits used. A hot spicy
flavor would depend on the ingredients.
Chutney originated in India and one of the more common
fruits used at that time was the mango. Ingredients are
crushed to produce a smooth or chunky spread.
Spicy chutney is often served with meats and vegetables. Sweet chutney is meant for bread, cheese or crackers.
In Britain and the western world, chutney is becoming as popular to serve as we would use a jam or relish everyday.
Serve a rhubarb-chutney at dinner or as a condiment for a snack. Either way, you will like the mix of sweet and sour tastes.
RHUBARB-CHUTNEY AND BLUEBERRIES
1 1/4 cup white sugar
1 1/4 cup water
1 cup diced rhubarb
1/3 cup white wine vinegar
2/3 cup golden raisins
1/4 cup finely minced crystallized ginger
1 tblsp. molasses
2 tsp. Worcestershire sauce
1 1/2 tsp. curry powder
1/2 tsp. salt
2 cups slightly mashed blueberries
Chunk finely cut basil leaves
Over medium heat, stir water and sugar until
the sugar is well dissolved. Add rhubarb.
Bring mixture to a boil and reduce heat to low
for 10 minutes stirring occasionally.
Add all other ingredients with the exception of
1 cup of blueberries. Bring heat to medium and
let cook for 10 minutes. Give a stir occasionally.
Add the second cup of berries and reduce to low heat.
Simmer 10 minutes. Remove from heat and let mixture
cool. Refrigerate covered overnight.
RHUBARB-CHUTNEY SPICEY STYLE
In a saucepan over low heat, combine:
1/3 cup sugar
1/2 tsp. red peppers
1/2 tsp. cloves
1 tsp. cumin
1 tsp. cinnamon
2 1/2 tblsp. minced garlic
1/2 cup cider vinegar
2 tblsp. ginger
Simmer these ingredients to make sure the sugar is dissolved.
To this add:
6 cups diced rhubarb
2/3 cup chopped onion
1/3 cup raisins
Cook at medium heat until the rhubarb is soft and the mixture is thickened.
Remove from heat and let cool.
Wonderful spread over meat and baked. Can be served on the
side as well.
RHUBARB WITH LEMON AND GINGER
5 cups chopped rhubarb
1 tsp. ginger
2 tsp. chopped garlic
1 tblsp. salt
2 1/2 cups malt vinegar
2 1/4 cups raisins
2 cups white sugar
Juice and grated rind of two lemons
1 small minced onion
Combine all ingredients and bring to a very slow rolling boil
on low to medium heat.
Stir occasionally to avoid sticking.
Allow to boil down and rhubarb to become tender.
Let cool and spoon into jars.
CHUTNEY WITH RHUBARB AND CRANBERRIES
3 cups chopped rhubarb
2 tsp. ground ginger
2 mashed cloves of garlic
1 cup brown sugar
1 1/3 cups vinegar
1 tblsp. dry mustard
1/2 cup raisins
1/3 cup dried cranberries (or craisins)
1 tsp. paprika
1 tsp. chili
Bring all ingredients to a boil over low heat in a medium sized pot.
Lower the heat, and simmer until the rhubarb is very tender.
Simmer for approximately 40 minutes.
Let cool and refrigerate in jars.
Try these other spicy condiments
1 cup sugar
1/3 cup ruby port
1/4 cup red wine vinegar
pinch of salt
Orange peel cut into strips
2 pounds rhubarb diced
Combine all ingredients except cayenne in a saucepan. Bring to a boil and remove. Let sit for 45 minutes. Simmer while covered over
low heat and stir often until rhubarb is soft.
Remove the orange peel. Puree in a blender. Add cayenne sparingly and more salt to taste.
Manjula's Kitchen, Rhubarb Chutney
RHUBARB-SALSA, similar to Rhubarb-Chutney
5 cups sliced rhubarb
1 cup sugar
1/3 cup water
1/3 cup green pepper
2/3 cup chopped purple onion
1 finely minced and seeded jalapeno pepper
2 1/2 tblsp. honey
1 tsp. ginger
1 tblsp. orange zest
2 1/2 tblsp. lemon juice
Bring the orange zest, water and sugar to a boil
in a medium pan. Add rhubarb and simmer over medium
heat until rhubarb is tender. Remove and let cool.
Process this mixture in a blender until smooth.
Add the remaining ingredients and mix. Chill.
This salsa is great served with poultry.
QUICK RHUBARB CRANBERRY RELISH
4 cups frozen or fresh cranberries
2 1/2 cups frozen rhubarb
1 cup water
2 cups white sugar
1 cup chopped ginger (crystallized)
1/3 cup grated lemon peel
Over low heat, cook all ingredients to dissolve sugar.
Stir occasionally, and then increase the heat and boil
approximately 10 minutes until the cranberries pop or break
down. Stir frequently at this point.
Remove from heat, and let cool. Refrigerate.
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