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1 Rhubarb Relish

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Rhubarb Relish

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Ingredients

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  • 400 grams rhubarb, cut into 2cm chunks
  • 400 grams onion, Quartered
  • 400 grams white vinegar
  • 300 grams sugar
  • 10 grams curry powder
  • 10 grams salt
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    easy
    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Chop Rhubarb and onion 5 seconds speed 5.  Add vinegar and sugar and cook 17 mins varoma temperature speed 2.  (Till soft and mushy)   Add curry powder and salt and mix 3 seconds speed 3.  Thicken with 2 dessertspoons cornflour and a little water mixed to a paste if necessary.  Bottle in sterilised jars.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • yummy relish!...

    Submitted by JammyJam on 7. November 2021 - 14:45.

    yummy relish!
    Made a half batch- cooked for 20 minutes. Accidentally put all ingredients in at start. very yummy on a ham and cheese sandwich

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  • ajreilly:thank you.

    Submitted by Miss Jules on 25. September 2020 - 18:49.

    ajreilly:thank you.

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  • OMG this is the bomb. So good with ham

    Submitted by ajreilly on 13. April 2020 - 11:35.

    OMG this is the bomb. So good with ham

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  • This was a great recipe, gave them as gifts at...

    Submitted by Sharlocky on 1. April 2019 - 21:42.

    This was a great recipe, gave them as gifts at Christmas and everyone has asked for more. Nice and simple too.

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  • Thank you very much for sharing ... next time I...

    Submitted by Yvonne57 on 23. February 2019 - 12:50.

    Thank you very much for sharing ... next time I think I will reverse to get a chunky relish but over all it's so yummy

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  • Lovely relish - made the rhubarb a bit more...

    Submitted by Parlea on 6. January 2019 - 16:05.

    Lovely relish - made the rhubarb a bit more chunkier as per a previous suggestion - but otherwise perfect.

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  • Lovely recipe, possibly a little too much punch...

    Submitted by Serena21 on 31. December 2018 - 19:16.

    Lovely recipe, possibly a little too much punch with the curry powder, will make again but with less curry next time and maybe apple cider vinegar instead.

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  • Love this relish

    Submitted by maisey59 on 15. January 2017 - 10:49.

    Smile Love this relish Cool

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  • Congratulations on the FIVE

    Submitted by Ros Teirney on 27. September 2016 - 23:14.

    Congratulations on the FIVE STARS rating Julianne.  xx

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • Yum! I used a bit more curry

    Submitted by Jannellica on 29. January 2016 - 09:58.

    Yum! I used a bit more curry for extra spice and green variety of rhubarb as was given to me. I am now a fan of the green for chutney / relish

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  • Amazing! I also added all

    Submitted by Anita81 on 15. November 2015 - 22:23.

    Amazing! I also added all ingredient & cooked for 25mins but i didn't add cornflour as it's cooked for longer. Only 8g of curry also - yumm!

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  • Very nice. Thank you. 

    Submitted by EmmaMusella on 14. October 2015 - 13:09.

    Very nice. Thank you.  tmrc_emoticons.)

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  • Very Tasty! I too added

    Submitted by Bree Lord on 22. July 2014 - 15:21.

    Very Tasty!

    I too added everything at the start and had to cook 30 min to reduce it down to the consistency i wanted.  Will probably add a little less curry next time as it did over power the rhubarb a little.Thanks!

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  • This is a great recipe. My

    Submitted by ThermiKylie on 12. February 2014 - 20:32.

    This is a great recipe. My family all love rhubarb relish much more than the tomato version! I made a couple of adjustments: I added all of the ingredients in at the start and cooked for 20mins. Next time I will leave the rhubarb a little chunkier too I think. Thanks for the recipe.

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