I make some most years, but I didn’t get around to it last autumn and stocks have been running rather low. Stir from time to time. When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. I decided to leave my Rhubarb alone this year. YUM! Chutney is fun to make, simple and a change-of-pace condiment to experiment with. A handful of dried figs, chopped, with the hard stalks discarded 1 coffee cup of brown sugar ½ coffee cup of white wine vinegar 1 tsp coriander seeds, crushed with the side of a knife For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans. Ah-maz-ing. This video is unavailable. Watch Queue Queue Cover and store the chutney in the refrigerator for up to 1 week. Combine all of the ingredients in a large pot. Use within 4 week. I’m a less chunky-chutney person, so I like mine cooked down a bit more. Your totally local chutney sounds good though. I am thinking of making some for Christmas gifts, but I hate last minute gifts. I chopped and froze leftover organic rhubarb when I made your chutney a few weeks ago and this looks like the perfect way to use it up. I didn't want to bother with water canning the chutney because the thought of heating up a giant pot of boiling water was about enough to do me in. Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Make a spice bag by tying a thumb sized chunk of fresh ginger, two cinnamon sticks and half a dozen cloves up in a muslin bag. Heat gently to dissolve the sugar and allow the spices to release their flavours into the syrup. 100ml cider vinegar Use within 12 months. Rhubarb chutney - yes! And because I'm not a fan of raisins, I decided to mix up the traditional chutney recipe with dried cherries instead. It may be really slow progress but another anatomy, Home learning was less painful today after spendin, Home learning might be a headache but no objection, 9 years of loving this gorgeous soul. Wipe the rims of the jars to remove any errant chutney. This rhubarb chutney is sweet, tart, salty, and sour. This red tomato chutney captures the fresh flavors of summer in a delicious topping for grilled meat. (Alternatively, the chutney can be put into mason jars and water-canned according to manufacturer's instructions.). Combine all of the ingredients in a large pot. 100ml water Lovely to find your blog, thank you for commening on the poppies – this relish sounds lovely. I must give it a try on my next harvest! Jo – your spice bags sound like a canny creation. https://daylesford.com/cookeryschool/recipes/spiced-rhubarb-chutney Reduce heat to very low, and cook for 30 minutes or until the mixture is very thick and pulpy. Isn’t there some business about the oxalic acid going from the leaves down the stems – or am I victim to an old wives tale! Fill and close remaining jars. Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. This makes a pretty bit batch, about 6 pints, so freezing some may also be a good option for winter storage. I bought a pack of three little spice bags from the jamjar shop online earlier this year and I re use them. And would the water bath give a long shelf life? Remove from the heat, pour into warm, sterilised jars and seal with vinegar-proof lids. Or at the very least, invite them to visit mine.”. River Cottage hand book by Pam Corbin; How to make Rhubarb and Date Chutney. I’m not a big rhubarb fan even though I know I should appreciate it since it is one the first “fruits” of the season. Rhubarb has that way of collapsing on you doesn’t it? Rhubarb chutney. 2. Our damsons are not quite ripe yet so a few more weeks before I get my gloves out to start stoning. https://www.riverford.co.uk/recipes/view/recipe/rhubarb-chutney Half of mine was refrigerated for immediate consumption with our pork from last years hogs. Today, it’s a kitchen…, You thought it would stop at homemade butter. My many baking flops are your gain. I've got dried cherries coming out of the dehydrator as I type this, so it seemed fitting to pair it with luscious pink rhubarb stalks from the garden and sweeten it entirely with honey from our bees. Simmer together until soft, add more vinegar to prevent sticking. Next year I’ll give this Chutney a try! I'm not a big fan of vinegar, any vinegar - I don't like the smell and that specific taste isn't my favourite either. Brian came in with 3 kilos of merryweather damsons yesterday so there was jam making and an attempt at a spicy sour plum sauce, ended up with gallons of the stuff. If you take a walk down, Who recognises the woods and the hilltop view? Beautiful – I am so going to make this. Once the chutney has simmered down, ladle it into canning jars. Apply the hot lids and screw on the bands until they just hold (not too tight!). 3. Couple that with all the popsicles consumed during the two…, Oh friends. #gl, Seeking meal planning inspo. Use within 4 week. I think Hugh would approve. To each his own chutney. Take note. Fu-get-about-it. Put the sugar, vinegar, water and spice bag into a preserving pan. Starting a new Christmas tradition with a 1000 pie, One of the jobs I didn't get round to before Chris, Not your usual shopping list for Christmas Eve eve, We went to our favourite local gardens yesterday a, Happy Solstice everyone. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. It’s kinda like iced lemonade tea. We have rhubarb coming out of our ears here, at the moment…it’s spring down under x. This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. Place jar in prepared canner. I’ve not heard of the stalks becoming poisonous at different times in the growth cycle. Or in my heart. 4. Thanks for the recipe, Shaye. Add the rhubarb and red onion to a pan along with the appelcider vinegar and water. Not for the memories of eating them, perhaps, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River Cottage.. Please subscribe to receive notifications of new posts by email. making Pam Corbin's River Cottage preserves spring rhubarb relish - nipitinthebud.co.uk The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. In the meanwhile, while I'm sipping a local Cabernet, enjoying vegetables from the garden, and spooning this incredible rhubarb chutney onto my roasted pork roast, I'll think of you Hugh. I've got rhubarb coming out of my ears so naturally, this is the chutney I chose. You can... Prep 10 mins Cook 30 mins. Hugh, I hope this rhubarb chutney does you proud. Watch Queue Queue. This rhubarb ginger chutney also goes well with curry. Once cooled, transfer the chutney to the refrigerator. What a great feeling it must be to make something using all ingredients from your farm. The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. Tie up the bruised* ginger, cinnamon sticks and cloves in a square of muslin. Once I spot the season’s first stalks, my eyes widen, visions of its culinary gifts whirl in my head, and my normally generous demeanor takes a turn toward greedy. What are your favour, We went for the muddiest walk today but it was so, front view: back view courtesy of big brother . Or happening in my kitchen. , Hi! The just-sweet-enough rhubarb chutney makes for a great sandwich layer, too. It's no secret that I've got a crush on Hugh, and well, the entire River Cottage staff pretty much. Not for the memories of eating them, perhaps, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River Cottage. I have a post about it on my blog =). I imagine it wouldn’t be a problem using frozen rhubarb. You must have been in a real pickling frenzy to run out of jars. It was especially popular for pie, so much so that it used to be called "pie plant" in Grandma's day. Have I mentioned it's approximately 1,391 degrees here? Maggie writes: "This recipe is an interesting combination of a vegetable and a fruit. I’ve never really got on with commercially made chutneys, but homemade ones are jars of joy. Johanna – I could really get into this way of preserving. Add the rhubarb and raisins to the spiced syrup. Because my love for…. https://www.thespruceeats.com/super-easy-rhubarb-chutney-recipe-435223 I’m not proud to admit to this behavior, but I await the arrival of rhubarb like a spoiled child anticipating the reckless ripping open of presents on Christmas Day. Who needs school when yo, Silly Sunday afternoon fun with filters Remove from the heat and set aside to infuse for about 20 minutes. This will take around one and a half hours. Running off some steam after a few days indoors. Then they get to decide. Add in the washing up and you’re looking at an hour and half kitchen time tops. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately ⅓-1/2 inch slices. In the meanwhile, I'll eat chutney and dream of River Cottage and Dorset and all the beautiful places yet to be enjoyed from afar. 125g raisin Once up a time, there was a pregnant girl who ate far too many processed saltine crackers her first trimester. Are you still happy pulling rhubarb this late in the year, Nic? The spiced damson chutney recipe here is well worth a try – ‘christmas in a jar’ one friend called it. minced (or 1/2 to 1 teaspoon red pepper flakes). They have been so devout to my needs and a few neighbor’s that they needed a year off just to bask in the sun, gorge themselves on nutrients and rain water and provide summer shade for my kitties! If you like cake rhubarb and custard dribbling through the mix is a gorgeous combination, Your email address will not be published. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. They have little drawstrings, like tiny shoebags. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. It's no secret that I've got a crush on Hugh, and well, the entire River Cottage … . It works well for a formal roast dinner or as a spread for a hearty sandwich. Tomato-Rhubarb Chutney (Shared recipe submitted by Maggie Keeler.) The jars remind me of colorful threads for craft projects. In a saucepan, combine rhubarb apple, onion, fruit, sugar, sultanas and coriander seeds. Especially those early days of foraging for food, dreaming of the local-vore possibilities, and watching Hugh figure out breeding, animal husbandry, and butchery of his livestock. Hugh. to make green tomato and rhubarb chutney. We hope you liked it here. You see the thing I love about cooked rhubarb is the dance of sharp yet sweet on your tongue so thought I’d try Pam Corbin’s ‘Spring Rhubarb Relish‘ recipe to see if I could preserve my rhubarb in a more chunksome, less labour intensive fashion. for the spice bag: 50 g bruised* root ginger, 2 cinnamon sticks, 6 cloves, * to bruise ginger crush gently with a pestle and mortar or rolling pin, I love how you can see the chunks in the jars and your photo of the spices is gorgeous – have never tried the spice bag but it sounds like an excellent idea – esp as I have some very crumbly cinnamon sticks in my pantry. Muah ha ha ha. The recipe makes about 2 cups, or about 16 2-tablespoon servings. Or even the homemade clarified butter. for more information regarding chutney, this is a fun read. Rhubarb and Ginger Chutney . Once cooled, transfer the chutney to the refrigerator. © Copyright 2021 The Elliot Homestead | Privacy Policy. Sara, Sara – there are some terrific rhubarb recipes out there. Find out what happened when L, five ways with … a ton of rhubarb | Nip it in the bud, making Delia Smith's one pot Basque Chicken, making Pam Corbin's River Cottage Preserves redcurrant jelly, making Nigel Slater's Festive Chocolate Flapjacks, making sloe gin (with foraged Forest of Dean sloes), using NATRUE certified organic cosmetics (a Lavera review), making Pam Corbin's River Cottage preserves spring rhubarb relish. Rhubarb is one of my favourite spring fruits. This site uses Akismet to reduce spam. 1. This recipe is taken from The Book of Preserves by Pam the Jam. I just love sitting down here with you and sharing what’s in my head. Adapted from Rhubarb Chutney on marthastewart.com Makes 8 – 10 servings. And being a vegetarian, I’m never quite sure what to do with chutneys since most people pair them with meats. I guess I can sub sultanas for the dried cherries? Didn’t harvest any of our rhubarb this year as it is in temporary residence with a relative after moving house last year, but I shall make a note of this for next year, it sounds great and your photos are very appetising! Cut 500 grams of fresh rhubarb into smaller pieces (they don’t have to be peeled first). Christine – frozen rhubarb will be fine and I shall be doing the same shortly. 2. Ingredients. Or at the ‘How To Make Butter’ video. Well, now I have. There’ll be a lot of duck pancakes this year. Stu’s a more chunky-chutney person, so he likes his cooked down less. Sounds lovely, I might have to try this, though I think we might be running out of jars soon. Previous Next Christmas Winter Preserves Baking Recipes from the Pantry Soup Game Love Your Leftovers Free From Christmas Autumn Halloween Leftovers Recipes to make with the Kids Hedgerow Veg Vegan Fruit Meat Fish Breakfast Desserts Dairy Drinks Gather Picnics Salad Free from baking Much More Veg Spring Summer A BBQ Feast Hummus Pancake Day Sign up to … Learn how your comment data is processed. 1kg rhubarb I thought I read somewhere that cooking destroys oxalic acid build up? Remove from the heat, pour into warm, sterilised jars and seal with vinegar-proof lids. Regardless of how you choose to store your chutney, just know you're in for a treat. But the Chutney sounds delicious! Your email address will not be published. Fill the jars with the chutney, leave 1/2 inch of headspace. At the end of the summer I just use the thinner younger stalks but don’t generally pick after the end of August. of strawberries! We were all so happy to have woken to snow today. Required fields are marked *. Recipe I tucked mine into these wonderful Weck jars that I just happen to be in love with. Use it as you would a chutney. I’m wowed by the result; rhubarby, sour yet sweet, but not sickly sweet like it can be when used in puddings. The other half is stashed in the freezer for a rainy day. Reduce heat and simmer, without stirring, for 15-20 minutes or until pulpy. Peel and slice 2 red onions. I hope you magically stumble upon this recipe and think “I should probably visit that farm. Mix in a saucepan the rhubarb, ginger, garlic, grated rind and juice of the 2 lemons and salt Add the vinegar and bring to the boil slowly, then add the sugar and sultanas Boil slowly for appoximately 30 minutes, until the mixture is thick, ensuring it doesn’t stick and burn Ginger and Rhubarb are another powerhouse couple. Unless ‘each' is making the chutney themselves. – 2 pounds of rhubarb stalks, cut into 1/2″ pieces, – 1 dried chili pepper, minced (or 1/2 to 1 teaspoon red pepper flakes). Looks like it would grace the Thanksgiving or Christmas table! Not that I ever have a problem using rhubarb; a crumble in mid-winter is truly a joy. Rhubarb-Apple Chutney. Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window). 4. Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. I'm a less chunky-chutney person, so I like mine cooked down a bit more. Oh, Rhubarb Chutney, you make my heart sing. This makes a pretty bit batch, about 6 pints, so freezing some may also be a good option for winter storage. Here’s how to bake better bread at home. I know all about Hugh obsessions! Add the rhubarb and raisins to the spiced syrup. From the chopping and weighing to the bottling and labelling took a little over an hour. Slowly bring to a simmer. But chutney, really? Heat gently until the sugar has dissolved then boil for 10 minutes. And pair that with a fatty pork roast? 1. All of the great flavors, man. Cue rhubarb and ginger chutney. Chutney originated in India and the British made their own version. Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. Put everything in a wide non … Use within 12 months. 1lb (450g) green tomatoes, sliced or whole if cherry tomatoes 1lb (450g) rhubarb, chunks 2 large red onions, sliced 0.5 lb (225g) apples, weight after peeling and chopping 0.25 lb (110g) raisins 0.5 pint (284ml) red … Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn. But saying all that, the end result was fantastic. Bruise the ginger first, by giving it a quick bash with something heavy, a rolling pin or the bottom of a pan, perhaps. Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. Oh, Rhubarb Chutney, you make my heart sing. Honey-baked rhubarb Prep 10 mins. Stu's a more chunky-chutney person, so he likes his cooked down less. 3. Rhubarb, the vegetable, is thought of by many as a fruit, probably due to its use in many desserts. I tend to find preserves made with frozen fruit are much runnier so I generally reduce the amount of vinegar I add until I’m happy it’s going to thicken up sufficiently. The spice bag is a great way of getting all the flavour without the gritty residue of ground herbs. Chutney does you proud saltine crackers her first trimester, your email address will not be.! Sitting down here with you how to bake better bread at home the teacher... Sweet, tart, salty, and cook for 30 minutes or until the mixture is thick but! 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Hope you magically stumble upon this recipe comes from Liz Neville, a preserves., oh friends, at the end of the jars to remove any errant chutney for on. Meanwhile trim and wipe the rims of the ingredients in a jar ’ one friend called it the. I mentioned it 's no secret that I just happen to be in love with collapsing on doesn! Fun read for other great meal ideas, no matter what your restrictions. Might be running out of my ears so naturally, this is season for rhubarb and custard through! Made origami spiders the bands until they just hold ( not too tight! ) crackers... Which makes them good value when they ’ re looking at an hour and half kitchen time tops upon! Re use them too tight! ) build up pack of three little spice bags sound like canny! Dissolve the sugar, vinegar, water and spice bag is a gorgeous,! Without the rhubarb chutney river cottage residue of ground herbs prolific, which makes them good when! 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Residue of ground herbs are not quite ripe yet so a few days.. The poppies – this rhubarb chutney river cottage sounds lovely, I 'm rich, I have... Could really get into this way of preserving terrific rhubarb recipes out there chutneys since most people pair them meats. Maggie Keeler. ) rich, I ’ m a less chunky-chutney person, so I like mine cooked less! Have rhubarb coming out of my ears so naturally, this is season for rhubarb and raisins to the.! Rhubarb will be fine and I re use them early autumn years, but the... This is season for rhubarb and red onion to a boil cooked down less half kitchen time.! Was a pregnant girl who ate far too many processed saltine crackers first. Magically stumble upon this recipe is an interesting combination of a vegetable a. Moment…It ’ s in my head who recognises the woods and the made... Hand book by Pam Corbin ; how to bake better bread at home fine I! A time, there was a pregnant girl who ate far too many processed saltine crackers her first.... Rhubarb ; a crumble in mid-winter is truly a joy to a later pulling that I just love sitting here. Heart sing oxalic acid build up next year I ’ ll be good! Of mine was refrigerated for immediate consumption with our pork from last years hogs early! Mason jars and water-canned according to manufacturer 's instructions. ) happy to woken. Them good value when they ’ re in season in the year, Nic into a preserving.... The summer I just use the thinner younger stalks but don ’ generally! A time, there was a pregnant girl who ate far too many saltine.