Author Topic: Rhubarb Chutney  (Read 149 times)

Offline aftermidnight

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Rhubarb Chutney
« on: July 20, 2014, 10:17:54 PM »
Thought you might like this one although it might be a little late to pick rhubarb, it is here. This recipe is from one of our local pubs, The Crow and Gate, I begged the recipe from them, I'm good at begging if the need arises :).

RHUBARB CHUTNEY
4 cups chopped rhubarb, or plum, apple  rhubarb combination
2 cups vinegar
4 cups chopped onion
1 tablespoon salt
4 cups brown sugar
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
To this I added a few golden raisins

Combine all ingredients, bring to a boil in a large heavy pot. Cook slowly for two hours, Thicken with cornstarch if needed. Seal in Jars.

I always process them in a hot water bath but the recipe doesn't call for it. This will fill 6 or 7 jelly jars.

Offline aftermidnight

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Re: Rhubarb Chutney
« Reply #1 on: July 20, 2014, 10:37:02 PM »
 HB:-( I should have posted this in the James and Preserves. Oh well next time I just might get it right.

Annette

Offline Poppa Tommo

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Re: Rhubarb Chutney
« Reply #2 on: July 20, 2014, 11:48:55 PM »
Sound like it will taste lovely. I dare say that Gee will be able to move it over to Jams and Preserves for you. Thanks for sharing.
The only true wisdom is in knowing you know nothing

Offline Btoe

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Re: Rhubarb Chutney
« Reply #3 on: July 21, 2014, 08:49:13 AM »
I'll have to give this a bash Annette, thanks for the share  clap:-)

Offline Big Gee

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Re: Rhubarb Chutney
« Reply #4 on: July 21, 2014, 09:28:11 AM »
That chutney sounds fantastic Annette. Never fear with a quick swish of my magic wand it will get transported to the recipes board as if by magic!  :-)snigger
 

Offline Poppa Tommo

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Re: Rhubarb Chutney
« Reply #5 on: July 21, 2014, 11:27:43 PM »
Good on yer, B.G., I knew I could rely on you.
The only true wisdom is in knowing you know nothing

Offline Big Gee

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Re: Rhubarb Chutney
« Reply #6 on: July 22, 2014, 01:07:22 AM »
Good on yer, B.G., I knew I could rely on you.

 Blush:-( gee - thanks Tommo!