Mama's rhubarb and strawberry sherbet Wash berries, hull and mash. Press rhubarb through seive, add remianing
ingredients, pour into freezing tray of refrigerator and freeze without
stirring until firm. When ready to serve, scrape up thin layers of the
mixture with an inverted spoo
Rhubarb cake Preheat oven to 325 degrees.
Cream shortening and brown sugar together. Add vanilla, egg, and sour milk; blend. Stir in flour and baking soda. Add rhubarb and stir. Pour into greased 9" x 13" baking pan. Combine white sugar and cinnamon; spr
Dhanya chatni (fresh coriander chutney) Combine lemon juice, water and 1/2 cup coriander in blender; blend at high for 30 seconds until pureed. Scrape sides, add 1/2 cup coriander. Repeat until all the coriander has been pureed.
Add coconut, onions, ginger, chili, sugar, salt and pepper. Bl
Potato tikki with almond-cilantro chutney Boil potatoes until fork tender. Cool slightly, peel & force through
a coarse sieve to produce smooth mashed potatoes. Add almonds, bell
pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season
with salt & pepper & mix
Baked chicken and rhubarb Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir
over medium heat until mixture boils. Cook until clear and thickened, about
2 minutes. Add lemon juice. Cool.
Place chicken in a shallow baking dish. Brush with butter and spr
Freezer strawberry-rhubarb jam RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
MEASURE crushed strawberries and finely chopped rhubarb int
o large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX pectin and lemon juice in small bowl. Add
Impossible rhubarb streusel pie Heat oven to 375 degrees. Grease 9" pie plate.
Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir
in nuts. Reserve.
Arrange rhubarb evenly in pie plate.
Beat remaining ingredients until smooth, 15 seconds in blender on
Apple chutney * Apples are to be peeled, quartered and cored.
** Chili peppers are to be seeded and chopped.
*** Pears should be peeled, cored and cut into strips.
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In large preservin
Smoked apple chutney Spray a stainless steel or enamelware Dutch oven with vegetable spray to
make smoke easy to wash off after smoking. Combine all ingredients in pot.
Stir to mix. Place on top rack of smoker. Cover smoker and smoke 4 to 5
hours, stirring chutney occ
Chutney chicken In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100%
power for 45 seconds or till boiling. Stir in dried apple. Let
stand for 5 minutes. Drain off excess water. Meanwhile, place
chicken drumsticks in a shallow baking dish. Pour the 2
Roti (unleavened bread) with sweet tomato chutney Bread:
Sift together flour and salt. Make a soft dough by using water.
Make into equal size balls. Roll to flatten on a floured board.
Heat a nonstick pan (no oil). Cook 2 minutes.
Chutney:
Cook tomatoes and water for 5 minutes on high heat, stirring.
Rhubarb twinki dessert Preheat oven to 350 degrees.
Mix a yellow cake mix as directed on package.
Pour into a greased and floured 9x13 cake pan.
Dice 4 cups rhubarb and mix with 1.5 cups sugar. Sprinkle over the cake batter. Press the rhubarb lightly into the batter.
Mix 1 ts
Jiffy rhubarb dessert Butter 7x10” pan. Place cut up rhubarb. Sprinkle with sugar, jello and dry cake mix. Pour water over, dribble melted oleo. Serve with cool whip. Serves 8
Curried meatballs with chutney Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to
400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch
meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with
nonstick cooking spray. Bake uncovered unt
Green tomato chutney Cut up tomatoes.
Peel and chop apples and onions.
Tie spice in muslin bag.
Put all ingredients in saucepan and boil until tender and thick.
Remove spice and pour into hot dry jars.
Tie down.
Spice vinegar may be used instead of mixed spice.
Rhubarb pilaf Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c
boiled water. Cover & set aside to steep for 30 minutes.
In a large skillet, saute the onions in oil until translucent. Stir
in the garlic & rhubarb & saute f
Gingered cranberry chutney In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. Strain, reserving liquid. Return liquid to pan. Discard gingerroot; set pe
Rhubarb sponge pudding Neat the oven to 180C/Gas 4. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well.
Gently fold in the sifted flour until you have a batter of dropping consistency.
Cut the rhubarb stalks into 2cm len
Orange-rhubarb breakfast cake Preheat the oven to 350 degrees. Lightly butter a 13x9x2-inch baking pan.
In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the
Rhubarb strawberry cake Preheat ove
n to 425 degrees F.
Chop up the fresh rhubarb and strawberries and place into the bottom of a retangular baking pan. (The exact amount of strawberries and rhubarb isnt necessary, as long as you have the 4 cups of fruit) Sprinkle the jello and
Baked brie cheese with chutney Preheat oven to 375F degrees. In a small bowl, combine chutney, pepper, and
cilantro. Mix well. Cover and refrigerate until ready to use. On a clean,
dry work surface, lay out sheet of puff pastry. Place Brie in the center
of pastry and bring edge
Mango chutney Boil until thick and brown.
Rhubarb-strawberry ice In a medium saucepan stir together rhubarb, 1/2 cup of the juice, and
sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes
or till rhubarb is tender and sugar is dissolved. Remove from heat. Add
remaining 3/4 cup juice a
Cranberry black pepper chutney Cook shallots in butter in heavy saucepan over moderate heat, stirring
occasionally, until golden, 3-5 minutes. Stir in remaining ingredients and
simmer uncovered, stirring occasionally, until berries have burst and
chutney is thickened, about 20 minutes
Mackerel with rhubarb (irish) Melt the margarine (or butter) and cook the onion in it until transparent.
Add the chopped rhubarb, season with pepper and salt and continue to cook
gently for 5 minutes. Then add breadcrumbs and stir the mixture.
.
Now lay the mackerel fi
Down and dirty apple chutney dip Mix the applesauce and hone, blending well, and add the rains. Blend in the
lemon juice and vinegar, mixing well. Add all of the other ingredients,
blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED
DIPPERS: Pound Cake Cube
Ricotta chutney spread Spread ricotta on a serving plate and sprinkle with curry powder (to your liking). Spread chutney on top, then the almonds. Serve with crackers. Can be made ahead, but add nuts just befor serving.
Barbecued pork ribs w/apricot-chutney glaze 1) Several hours before cooking meat, cut orange in half. Rub juice on each
rack of ribs. Allow to marinate until cooking time.
2) Combine all other ingredients. Bring to simmer in a small saucepan.
Simmer for 2 minutes. Remove from heat. Set asid
Apple and prune chutney Delicious with pork, ham or cheese.
About 6 cups
Bring all the ingredients to the boil in a fairly large pan. Reduce the
heat. Simmer (with a lid on the pan) for approximately 2 hours. When the
mixture is thick enough, pour the chutney in steril
Rhubarb-blueberry cake Melt 1 stick of butter in 9" square pan. Add the rest of the ingredients to the butter in pan and mix. Sprinkle with cinnamon and sugar. Backe 325 degrees, 30-40 minutes. Serve warm or cold.
Winter squash-spinach stew with millet and banana chutney Heat olive oil in a large, heavy pot. Add onion, squash, ginger and garlic.
Cook until onion is tender. Add basil, fennel, turmeric, cloves, cardamom,
pepper flakes and lime kaffir leaf. Cook until the seasonings release their
fragrances. Add w
Banana green mango chutney NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the
mango and cook 2 minutes over medium heat. Add the vinegar and orange
juice and bring to a
Cranberry chutney In a medium saucepan, bring water to a boil. Add cranberries, sugar, brown
sugar, cinnamon, ginger, cloves, celery, and onion. Simmer for 15 minutes.
Add apples and simmer for an additional 10 minutes, or until apples are
soft. Remove from heat an
Apple and apricot chutney Place everything in a saucepan. Simmer 1 hour, stirring a few times while
cooking. Add a little water if it becomes too dry. May be kept in the
refrigerator for up to 6 months.
Serving Ideas : Serve it as a condiment with curries
Chunky fruit barbecue marinade and chutney In a small saucepan, combine shallots and wine; bring to a boil over high
heat. Reuce heat to medium low and let simmer, uncovered, until shallots
are tender, 15 to 20 minutes. Combine remaining ingredients in a large
saucepan, add shallots and
Rhubarb crunch Spread rhubarb out evenly in greased 11x7 pan or glass baking dish.
Combine in a sauce pan:
white sugar
corn starch
water
Cook
&
Stir until thick and clear.
Add vanilla.
Pour over rhubarb.
Combine remaining ingredients and sprinkle over mixture.
Bake
Curried meatballs with mango chutney Place the oil and chopped onion in a skillet over medium low heat, cook for 10 minutes, stirring occasionally. Reduce heat to low, add curry and cook for 1 minute (toasts the curry -- increasing flavor). Remove to a bowl and cool. Combine all remaining
Chutney chicken salad In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
Apple and mint chutney 1/2 ts Allspice
1/4 ts Ground clove
NOTE: This one also works with pears replacing apples.
GENERAL INSTRUCTIONS: Combine all ingredients in a stainless steel pot.
Bring to a boil uncovered. Then lower to a simmer and cover for for the
remain
Hot pumpkin chutney PLACE all the ingredients except raisins in a roomy stainless steal
saucepan and cook until pumpkin is soft but not mushy. Add raisins,
cook for 5-10 minutes more and then take pan off the heat. Pot and
seal as usual.
A tasty, chunky chutney tha
Apple red chile chutney To prepare the chutney, place apples and chilies in a heavy saucepan
with sugar, vinegar, garlic and water. Bring to boiling over medium
heat, lower the heat, partially cover the pan and simmer, stirring
occasionally, for 30 minutes.
Stir in ma
Rhubarb punch First prize Soups & Appetizers
Shirley Dobson, Moncton, N.B.
"My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the
1950s. Laura was a teacher and musician, a good cook and a beautiful
person. We like this drink
Hot tomato chutney Place all the ingredients except the cilantro in a large non-aluminum
saucepan and cook over medium heat, stirring, until the sugar is
dissolved. Continue to cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the ci
Curry and chutney salad Combine all ingredients. Salt and pepper to taste.
Another rhubarb muffins Preheat oven to 400°F.
Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar, set
aside.
In a large bowl, stir together flour, baking powder, and salt. Make a well
in the center. In another bowl, cream butter, beat in egg until smooth
Barbecued chicken breasts with mango chutney Heat the oil in a saucepan over medium-high heat. Add the onion and garlic
and saut‚ for 4 minutes. Add the ginger and saut‚ for 3 minutes.
Add the chutney and bring to a boil. Lower the heat and simmer for 5
minutes. Add the lemon juice and water
Peach & mint chutney Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh & set aside.
Heat oil in a medium sized saucepan. Add the onion & saute until
golden. Add the peaches & remaining ingredients, e
A simple and potentially lethal chutney Cut the onion into matchsticks. Mince the garlic or cut into tiny
matchsticks as well. Peel the ginger and cut into thin matchsticks (1/2"
long, give or take). Add lemon juice, salt and pepper. Now add heat:
cayenne powder to taste and finely
Rosy rhubarb sherbet In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange
juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and
cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or
freezer trays; freez
Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar,
lemon juice, allspice, and pepper in a medium bowl.
Trim the fat from the roast beef. Stack the beef slices and cut lengthwise
in half and then crosswise into 1/2-inch-wide
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