Rhubarb Chutney Recipe

By Tasting Table Staff

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.

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Recipe from the Tasting Table Test Kitchen

Rhubarb Chutney

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Rhubarb Chutney from the Tasting Table Test Kitchen

servings
8

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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