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Try Rhubarb-Chutney as a Spicy Condiment
A rhubarb-chutney 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 Spicy 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 and Lemon Chutney 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 Spicey Condiments
1 cup sugar 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.
5 cups sliced rhubarb 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.
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