Rutts Hutt Relish Recipe

For those of you whom have had this. Is it served hot or cold and do you top it with anything like mustard?...Russ

Rutt's makes their own mustard.

It's out as self-serve.

I'd chill it overnight...and let it sit-out a spell.

It is out on counters and served at room temperture

It just finished and it made two pints. When it says to make a paste with the flour make sure you actually make a slurry or you will be picking out clumps. Here is a picture 
Color an texture look right and it is very sweet. I am sure once it cools it will be very good especially with some mustard to cut it....Russ
 
 
I will serve it to my staff tomorrow on some Koegle's which are now available at Meijers in Ohio. I will deep fry them also. And reviews from the staff.  
 
Next time I make it I am adding 2-3 chopped jalapeno's.  
The recipe also says to make a paste with the flour, mustard, and turmeric if you do this it will seize and create had balls of flour when added into the mixture. You must make it into a slurry and I would use plain water not the liquid from the simmer. I also rinsed the chopped vegetables very well and squeezed out the moisture. 

Looking good!

We just finished eating them for breakfast. Five people all said they were excellent. Here are a few pictures. I would say it is a sweet recipe. You could almost double the cabbage, onion and peppers while using the same amount of sugar. I will definitely make it on a regular basis. I am very glad I made it. Jalapenos will be in the next version...Russ

 

 
 

Thanks for the report & pics!

Extra bonus credit for having hot dogs for Breakfast!


It looks great! Two cups is a load of sugar. I was amazed that the mustard amount was only a tsp.

I will make a batch on Saturday (for Sunday) and I will have to substitute 1/2 of the batch with a pepper other than green bell and use some pepper brine instead of plain vinegar.

The recipe also says to make a paste with the flour, mustard, and turmeric if you do this it will seize and create had balls of flour when added into the mixture. You must make it into a slurry and I would use plain water not the liquid from the simmer. I also rinsed the chopped vegetables very well and squeezed out the moisture....Russ

Did you do the vegetables by hand or food processor?

I used a food processor....Russ
 
http://www.williams-sonom...-steel-food-processor/

CCinNJ


Rutt's makes their own mustard.

It's out as self-serve.

I'd chill it overnight...and let it sit-out a spell.

I think John Fox put the 'they make their own mustard' story to rest when he saw jugs of branded mustard behind the counter!

Mrs. Rutt's recipe was 'outed' a few months ago, I found it on Chowhound and it's posted on Charlie's Pool Room Facebook page (as the brothers love it!).  Thanks for trying to make it!

Ohhh I missed the mustard story. Did John Fox mention the brand?

I would guess it was Kosciusko mustard.

OK, I made a batch of this yesterday. Made a 1/4 batch and didn't stick real close to the measurements. Also my turmeric and celery seed and mustard seed were not very fresh. Plus, I was out of Mustard powder so I just squeezed some Frenches Yellow in. And I've never tasted Rutt's, so I don't have that to compare it to. But I do have Slawsa, and like my goop better. Mine looks just like Russ' pictures.
That said, I agree about 100% with Russ' comments. A bit too sweet, could use some heat. Add more vegetables. I ate 4 Hot Dogs yesterday sampling. Trying to cut the sweetness, I added some cayenne and a little more vinegar. Putting Mustard on the dog really helped. Fresh onions or Onion Crunch could help too.
All in all, I like this stuff. With a few tweaks, this could be a featured item on my cart, or at least on my own dogs. I presume this can be processed into jars, using same process as chow-chow or most any other relish.
Variations?.....I grow my own Peppers so I could use a mix(like my chili).
Add some more cabbage at the end to give it some crunch. Noticed no garlic in recipe...why not?
Add more Turmeric for more color and health benefits. Black Pepper helps the Turmeric do it's job.
I know copying Rutt's is the topic, but a new recipe is always cool.

Mmmmm hotdogs for breakfast! Thanks for posting the recipe Russ!

I think no garlic because it's a German recipe and it's older than I am.

I like Onion Crunch!

This is really great! 70 year old "secret" recipe suddenly gets a revival thanks to Roadfood.
 
Russ's version certainly looks like Rutt's. 
 
If John Fox reads this thread he's free to correct me, I but I think Rutt's uses Admiration Mustard which is like the Cadillac of Food Service mustards. Usually only available in Food Service quantities from Food Service outlets, athough it turns up occasionally in Corrado's in Clifton (bought a gallon jug a couple of years ago).
 
PS (Edit), re: the pictures. Not sure what other people do, but if I'm putting Rutt's relish on a hot dog, I don't add mustard, the relish stands alone. It's mustardy enough.

The color of Rutt's would match the Dusseldorf variety of Admiration.


I agree about the mustardy. That's why I am amazed that the mustard amount is that little.

Birds better not come to terrify me by circling this house...when I make this relish.

Clifton is not very far from here.

John Fox, tell us what you think

CC, you should get that phone that tells you if your family members are birds.
 

Angry Birds = Rutt's Hut Birds.

I'll be hitting the panic button all afternoon.

Rutt's used to use Gold's Dusseldorf mustard. Now they use another brand. One of the owners showed me the jar. I don't remember the brand, but it's one I never heard of and from out of state.

Well, we got Mrs Rutt's relish, what's next?  Mrs Fencz's Hungarian sauce?

Still waiting to know if this recipe is the real thing. Have those who have been to Rutt's tried this?
I made it and like it, but would make a few changes to "make it my own".
Mainly add some "heat" , and maybe uncooked cabbage at the end, for crunch.
Trying to pair it with something....Chili?....Kraut?...
Also looking for other ways to use it. Tuna Salad, Egg Salad seem to work.
 

I made a batch with variations and it was wonderful.

I'll have to get some relish to-go and try a side-by-side by following the actual recipe next week...when it gets a little bit warmer.

Corned Beef or a Bologna Burger would make a nice partner.

Well, I've just about eaten up my first batch. Much enjoyed.
Got fresh Mustard and Turmeric and Jalapenos to start my next batch.
Any reports of your results?
Like I said, never been to Rutt's......same as my customers (well, maybe a few have). So great relish is a good thing to have.

Tweaking a recipe and making it your own is a good thing.  You know your own tastes and that of your customers if you have a hot dog cart.  Adding heat is a great idea, but I would keep a batch without heat for those who don't like the hot stuff.
And by the way, Rutt's relish is great in tuna salad, egg salad and just on a sandwich.

Offered this for the first time yesterday. Today my first customer was the one who got it yesterday. Wanted nothing but the relish. Thinking of canning it.