Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPreserving - Rhubarb Chutney
Famous Authors (View All Authors)
Preserving - Rhubarb Chutney Post by :atisa Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3047

Click below to download : Preserving - Rhubarb Chutney (Format : PDF)

Preserving - Rhubarb Chutney

1 lb. Rhubarb, sliced 1/4 " thick
2 tsp. Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) - seeds and veins removed
1 tsp. Paprika
1 tbl. Black mustard seeds
1/4 cup Currants
1 cup Light brown sugar
1 1/2 cups Light vinegar

Place all ingredients in a non-corrosive pan, bring to a boil, then lower heat and simmer until the rhubarb is broken down and is texture of a jam, about 30 minutes.

Store refrigerated in a glass jar.

Makes 1 Cup
If you like this book please share to your friends :

Preserving - Rhubarb And Dried Cherry Chutney Preserving - Rhubarb And Dried Cherry Chutney

Preserving - Rhubarb And Dried Cherry Chutney
Michael Lomonaco - Michael's Place, Food TV 2 pounds fresh rhubarb, both ends trimmed, peeled and cut into 1/2-inch pieces 3 tablespoons sugar 1/2 cup honey 1/2 cup dried cherries 5 tablespoons red wine vinegar 3 tablespoons red wine 2 teaspoons mustard seeds 2 teaspoon kosher salt Pinch each of cinnamon, allspice, cayenne 1/2 cup minced red onion 3/4 cup 1/2-inch slices of celery 2 teaspoons orange zest 1 tablespoon minced jalapeno pepper (no seeds) 2 teaspoons lime juice Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for

Preserving - Chutney -  Red Tomato Chutney Ii Preserving - Chutney - Red Tomato Chutney Ii

Preserving - Chutney -  Red Tomato Chutney Ii
6 ripe tomatoes (about 2 pounds) 1 cup vinegar 1 cup brown sugar -- packed 2 shallots or 1 small white onion -- chopped 1/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder 4 tablespoons salt 1/4 teaspoon ground ginger 1 tart green apple -- peeled and chopped 1 1/2 cups seedless raisins Put tomatoes on a cookie sheet or in a shallow pan, bake in a slow oven (250 F.), for 10 minutes or until skins crack. Put through a coarse sieve. Combine tomato pulp, vinegar, sugar, chopped shallots or onions and seasonings. Mix well and bring to a boil. Stir