Recipe

Rhubarb Chutney

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by cheese1227

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by cheese1227

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by cheese1227

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by gluttonforlife

This recipe was entered in the contest for Your Best Rhubarb
A&M's Testing Notes: This recipe is all about the front end. You slice and dice the main ingredients, throw them into the pan with sugar, spice and vinegar, wait an hour -- teased all the while by the permeating...
This recipe is all about the front end. You slice and dice the main ingredients, throw them into the pan with sugar, spice and vinegar, wait an hour -- teased all the while by the permeating aroma -- and in an hour’s time you’ve got a condiment with a balanced pungent to sweet to spicy ratio with the pretty hue we’ve come to expect from rhubarb. Gluttonforlife mentions dried sour cherries in the headnote, but they are not included in the ingredient list, so I did not use them. In hind sight, I think they would have added a nice texture to the chutney. - cheese1227

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Chef
gluttonforlife's Notes: I love the sweet-sour-spicy combination found so often in South Asian food, and a chutney—originally “chatni” in Hindi—is a perfect example. I’ve added some classic Indian flavors to complement...
I love the sweet-sour-spicy combination found so often in South Asian food, and a chutney—originally “chatni” in Hindi—is a perfect example. I’ve added some classic Indian flavors to complement the tart rhubarb: cumin, coriander, ginger and fresh tumeric. Fresno chiles and dried sour cherries both enhance the deep red color. Try this chutney with roast pork, grilled lamb or on a cheese sandwich. - gluttonforlife

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Serves about 5 cups

6 cups diced rhubarb Ask a question about this ingredient

2 cups dark muscovado sugar Ask a question about this ingredient

1 cup cider vinegar Ask a question about this ingredient

2 large cloves garlic, minced Ask a question about this ingredient

2 medium yellow onions, diced Ask a question about this ingredient

3 tablespoons minced fresh ginger Ask a question about this ingredient

3 tablespoons diced crystallized ginger Ask a question about this ingredient

2 Fresno peppers, stemmed, seeded and diced Ask a question about this ingredient

2 Serrano peppers, stemmed, seeded and diced Ask a question about this ingredient

2 teaspoons salt Ask a question about this ingredient

2 teaspoons freshly grated turmeric Ask a question about this ingredient

1 teaspoon cumin seeds Ask a question about this ingredient

1 teaspoon whole coriander Ask a question about this ingredient

1/2 teaspoon red pepper flakes Ask a question about this ingredient

Combine all the ingredients in a large, heavy pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring occasionally, until quite thick, about 1 hour. Stir frequently toward the end to avoid scorching. Preserve according to canning instructions, or keep refrigerated in glass jars.
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7 Comments on Rhubarb Chutney

Norm48 added about 1 year ago

Hard to find different peppers in rural Ontario so I used two large jalapenos, instead.
Tasted great

gluttonforlife added about 1 year ago

Any chiles will do! Glad you liked it, Norma.

cheese1227 added over 2 years ago

Sorry, I did not catch that in the head note and the picture before I tested it. It was really good without them and would be great without them.

gluttonforlife added over 2 years ago

I guess you'll just have to make it again! ;-)

gluttonforlife added over 2 years ago

Oh no, I need an editor! It should call for 1/2-3/4 cup dried sour cherries, thrown in with the rest of the ingredients. My apologies...

cheese1227 added over 2 years ago

I can get Serrano peppers pretty easily. What is a good substitute for Fresno peppers?

gluttonforlife added over 2 years ago

You can really use any sort of hot peppers you like, or just up the red chile flakes a bit. I like the Fresno because they add to the red color, but they aren't essential.