I'm not sure you can call it a tradition yet but I hope you all like my second annual Christmas chutney. What is your absolute favourite chutney flavour?
I have to be honest with you I've never personally used frozen so can't say from experience. Have done a bit of digging though on the internet and found quite a few recipes for rhubarb crumble that use frozen and don't treat it any different. As you are effectively doing the same thing here with stewing it down it would suggest to me that you would be fine using it. You would need to thaw it first if you need to chop it down but if it's pre chopped then you are ok throwing it straight in. All I'd do is be a bit more attentive with the consistency towards the end of cooking. I find a lot of frozen fruit and veg breaks down a bit quicker than fresh so if you want to keep chunks you may need to stop cooking a few minutes early. To be fair what I certainly have done is overcooked this before and turned the rhubarb to mush. The flavour was still great though and it was definitely easier to spread, so it's pretty forgiving.
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I'm not sure you can call it a tradition yet but I hope you all like my second annual Christmas chutney. What is your absolute favourite chutney flavour?
Thanks, will try this!
You're welcome, I'm sure you'll enjoy it
On this video the cover photo where's the white rectangle sauce dish from?
It's a soy sauce dish from a sushi set I was given once. No idea where it was from though, sorry
Can i use frozen rhubarb? If so, how do i do it? Any difference to your recipe?
I have to be honest with you I've never personally used frozen so can't say from experience. Have done a bit of digging though on the internet and found quite a few recipes for rhubarb crumble that use frozen and don't treat it any different. As you are effectively doing the same thing here with stewing it down it would suggest to me that you would be fine using it. You would need to thaw it first if you need to chop it down but if it's pre chopped then you are ok throwing it straight in. All I'd do is be a bit more attentive with the consistency towards the end of cooking. I find a lot of frozen fruit and veg breaks down a bit quicker than fresh so if you want to keep chunks you may need to stop cooking a few minutes early.
To be fair what I certainly have done is overcooked this before and turned the rhubarb to mush. The flavour was still great though and it was definitely easier to spread, so it's pretty forgiving.
@@CupboardCreations thankyou so much for your help.much appreciated
Those aren't Mustard seeds bru, that's Mustard powder 😋