Spicy Rhubarb Chutney
When you serve a meat curry over rice, you always want chutney on the side. Mango
chutney out of the jar is very icky to western tastebuds. This chutney is DELISH!
"This is by far a favorite among our friends, said Yukon dwelling Amanda Brannon who said "Iıve even won ribbons with this chutney at our local state fair...not bad considering it was competing against a plethora of different chutneys. Rhubarb chutney makes a great gift, too. But don't waste it on people who don't appreciate chutney... itıs too good for them! Every year I make about 5 gallons of the stuff, and there never seems to be enough. For those of you who donıt know chutney, it is served like a relish alongside just about anything. Spicy Rhubarb Chutney is excellent served with Indian food, such as vegetable samosas. I also serve it with rotisseried lamb or chicken, or on just plain brown rice.
8 cups rhubarb, thinly sliced
1 1/2 cups yellow onion, chopped
1 1/2 cups raisins
2 tart apples, finely chopped with skin on
1 1/2 cups brown sugar
6 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon non-iodized salt
1 tablespoon whole mustard seeds
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons ground coriander
1/4 teaspoon ground cloves
1 teaspoon red pepper flakes, more or less to taste
2 cups apple cider vinegar
1/4 cup corn syrup
Combine all of the ingredients except the vinegar and corn syrup in a
large saucepan or Dutch oven, mixing well. Bring to a boil over medium
heat, then lower the heat and simmer partially covered, stirring
occasionally until the onions are translucent, about 30 minutes. Add the
vinegar and corn syrup and cook uncovered over medium heat until the
chutney is thick enough to mound up slightly in a spoon, 20-30 minutes.
Skim off any foam, and ladle boiling-hot chutney into sterilized hot
canning jars, leaving 1/4-inch headspace. Adjust caps. Process 10
minutes in boiling water bath. Cool and store 3 weeks before serving.
If you're not into canning, this stuff keeps really well in the freezer or
refrigerator for up to a couple of months. And hey, that's how I make
all my stuff, my raspberry/lemon jam for instance. Kiwi/lemon, etc.
And in AUTUMN when there's no RHUBARB around, make he fabulous recipe up with BARTLETT PEARS. The grainy quality makes it really great! Just switch that one ingredient! Oprah put this recipe out with ANJOUS but I prefer the BARTLETT for its graininess.
From the show Oprah's Top Picks for Summer
Mar-a-Lago's PEAR CHUTNEY (Trump's summer home in Palm Bch..) The cook invented this Pear Chutney, a topping which is the key to giving the Mar-a-Lago Turkey Burger that extra zing.
* 1 Anjou pear, peeled and diced
* 1/2 tsp. cinnamon
* 1 tsp. sea salt
* 1 1/2 cups Major Grey's Chutney
* 1/4 cup dried currants or raisins
Preheat oven to 350°.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins.
* * * * * * * *THE 168-page Rhubarb Cookbook costs $19.95 in stores. Authoress, AManda Brannon self published, write her, get a copy sent you, firstname.lastname@example.org
THE IVY CHUTNEY
Hollywood's fave cafe. Simmer bartletts, onions, chiles, sugar, raisins until thick. Jar up.
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