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My garden has been producing rhubarb non-stop since early May. All at once, I'm both thrilled and overwhelmed! In the middle of July, I was still cutting it up and popping it into the freezer for future use. Thank goodness it freezes well. However, I've also managed to keep my supply of Orange-Rhubarb Chutney from being depleted -- and that's no small task in my house.
You might ask why would a condiment like chutney be in constant demand. It's really quite simple -- in my house, Orange-Rhubarb Chutney is much more than a condiment. This sweet tangy chutney has been known to masquerade as a delightful topping for vanilla ice cream, a quick substitute for jelly in good ol' PBJs (that's peanut butter and jelly sandwiches!) and a unique filling for a white layer cake. If you add about a half a teaspoon of your favorite pepper blend and four tablespoons of olive oil to a half a cup of it, it makes a terrific marinade for boneless chicken or turkey. They're great on the grill!
As you might notice from my short list of ideas for Orange-Rhubarb Chutney, it really is meant to be much more than a condiment. However, it certainly serves that purpose equally well. My favorite dish to pair with it is grilled pork chops, but it's terrific with just about anything grilled -- even Portabella mushrooms!
I'm making this article focus on Orange-Rhubarb Chutney; however, all chutneys fall into a special category in the land of leftovers. They are so versatile that to make a small amount for just one dish seems a waste. Whenever you decide to make one, try to at least double the recipe. You'll be glad that you did. Chutneys can find their way into everything from omelets to dessert and fit right in!
Included in this article are recipes for the chutney, a great grilled dinner and a fruity breakfast. However, feel free to use some of the other ideas mentioned here. But, to start you off here are a few inspirations: