Rhubarb Chutney

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: If you can't find fresh rhubarb stalks, substitute frozen rhubarb or use peeled and chopped tart green apples and decrease the sugar to ¼ cup. Make your own panch phoran by combining an equal amount of cumin seeds, fennel seeds, brown mustard seeds, fenugreek and nigella seeds.

Recipe from the Tasting Table Test Kitchen

Rhubarb Chutney
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Rhubarb Chutney from the Tasting Table Test Kitchen
Servings
8
servings
Ingredients
  • ¼ cup water
  • Juice of 1 lime
  • ½ cup granulated sugar
  • 4 green cardamom pods, cracked
  • 2 dried red chile peppers
  • 1 cinnamon stick
  • 1 tablespoon panch phoran (available in Indian markets)
  • ½ teaspoon freshly ground black pepper
  • 1 inch fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
  • 3 medium stalks rhubarb, ends trimmed and stalk chopped into ½- to 1-inch pieces
  • ¼ teaspoon kosher salt
Optional Ingredients
  • 8 curry leaves--stacked, rolled and thinly sliced crosswise (optional)
Directions
  1. In a medium saucepan set over medium-high heat, bring the water, lime juice and sugar to a simmer, stirring occasionally, until the sugar is dissolved. Add the curry leaves, cardamom, chiles, cinnamon, panch phoran and black pepper and cook, stirring often, until the spices become fragrant, 1 to 2 minutes.
  2. Add the ginger and stir until fragrant, about 1 minute, then stir in the rhubarb and salt. Reduce the heat to medium-low, cover and cook, stirring often, until the rhubarb collapses into a sauce, 6 to 8 minutes. Uncover and continue to cook until a wooden spoon leaves a trail in the bottom of the pot that doesn't immediately fill in, 25 to 35 minutes. Turn off the heat and cool to room temperature, then transfer to a serving dish or an airtight container, cover and refrigerate for up to a week.
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