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How To make Rhubarb Mint Chutney
1 tb Butter
1 sm Onion; minced
3 c Rhubarb; chopped
2/3 c Granulated sugar
1/4 c Lemon juice; fresh
1 ts Mint
1/2 ts Lemon zest; grated
Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, mint and lemon zest. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. Chutney can be prepared, cooled, covered and refrigetated for up to 2 days. Serve with lamb
How To make Rhubarb Mint Chutney's Videos
Sweet pickled rhubarb - sour, sweet and crunchy
Recipe:
The easiest rhubarb recipe that exists. At least of those I know. An unusual way to cook rhubarb, and one that can be used for many things. For example, I have used it as sour-sweet accessories for salmon tartare, yogurt, as a side for braised meat, in smaller pieces in a salad or on / in my homemade sorbet or in cakes etc. Only the imagination sets the limit.
You also get a good rhubarb syrup out of it which you can lighten up with a little water and use as lemonade, or in a rhubarb mojito.
Dhaniya pudina chutney recipe | coriander mint chutney recipe | धनिया पुदीना चटनी रेसिपी
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Doin Stuff to Rhubarb - Vol 02
Innocent Bystander Presents Doin Stuff To Rhubarb Vol 002
Straight from the garden, into the pot.
Today's challenge: Rhubarb Chutney
Recipe from: Delicious Magazine
Music
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Name: Motherlode
Artist: Kevin MacLeod
Site: incompetech.com
License: Creative Commons: By Attribution 3.0 License
Rhubarb chutney recipe
Looking for a savoury recipe to use up your rhubarb? This deliciously tart chutney is a perfect accompanyment to lots of dishes and is super quick and easy to make.
Here is the recipe:
Ingredients:
2 cups chopped rhubarb
2 tbsp sesame oil
1 tsp brown mustard seeds
1/8 tsp asafoetida or hing
½ tsp turmeric powder
2 tsp chilli powder (to taste)
salt to taste
couple of torn curry leaves
In a heavy bottomed pan, heat the sesame oil and add the mustard seeds. When they start to splutter, add the asafoetida and curry leaves and give a quick stir.
Add the rhubarb along with the salt and stir well. Cover with a lid and cook for 2-3 mins on a medium to high heat.
Stir in the turmeric powder and the chilli powder and stir. Put the lid back o for about 4-5 mins until the rhubarb is completely mushy.
Take the mixture off the heat and transfer to a sterilised jar. This will keep for about 10 days in the fridge.
Enjoy!
Mint Chutney
Here I show you how to make Mint Chutney! This can be eaten as a dip with Pakoreh, Samosas, Spring Rolls and much much more. Let me know what else you would like to learn to make.
Recipe
Ingredients
1 Bunch Mint
1 Bunch Spring Onion
200g Rhubarb
Handful Coriander
3tsp Sugar
1tsp Salt
Chilly (As much as you like)
Step 1
Blend Everything!
Step 2
Enjoy!
Self sufficient diary 28th November 2018 rhubarb chutney
Back in the kitchen and the rhubarb glut was turned into chutney