1 hr 10 mins
Chef Patience's Note:
I found this recipe in a cookbook I got at a garage sale. “Good things in England” by Florence White was originally published in 1933. The recipes contained in it date from between 1399 and 1932. I don’t know if this dish should be served hot or cold. In my experience, chutneys are served cold. Please let me know what you think. Cooking time and servings are an estimate based on making this on the stove top. Edited to add crock pot instructions.
My Private Note
Units: US | Metric
- 1To make this in a crock pot:.
- 2Place all of the ingredients into a crock pot.
- 3Turn the crock pot on high and put the cover on.
- 4Leave in the crock pot for two hours. Do not lift the lid to peak!
- 5If, when you remove the lid, the chutney is not the consistency you would like, leave the lid off and allow the chutney to cook until it thickens to the consistency you wish.
- 6Remove the ginger before serving.
- 7To make this on the stove top:.
- 8Place all of the ingredients into a large, heavy pot and boil until it thickens to the consistency you wish.
- 9Remove the ginger before serving.
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Nutritional Facts for Rhubarb Chutney
Serving Size: 1 (291 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 523.2
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1118.1 mg
- Total Carbohydrate 132.7 g
- Dietary Fiber 3.7 g
- Sugars 119.0 g
- Protein 2.5 g