Rhubarb Chutney Recipe Uk

Quick rhubarb chutney recipe delicious. magazine

WEBFeb 28, 2005 · Method. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal …

1. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal for effect.
2. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you’re making the chutney to use at a later date, you can put it into a 500ml sterilised jar, still hot, at this point.
3. If you’re using the chutney now as a dressing for smoked mackerel, allow it to cool until just warm, then spoon it over part of the fillet with a slotted spoon. A really peppery leaf, such as watercress, will round off the dish nicely.

Preview

See Also:

Show details

Mr.B's Award Winning Rhubarb Chutney Recipes …

WEBSep 1, 2017 · Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and …

1. Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
2. Cook over a low heat stirring until the sugar has dissolved.
3. Bring to a gentle boil (just a little more than simmering)and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
4. Spoon into hot sterilized jars. Cover and seal.

Preview

See Also:

Show details