Rhubarb Chutney
Rhubarb Chutney; you may call this relish or pickle. This Sweet and sour chutney with blend of spices taste grate and very addicting. This is a great complement to any meal.
- 1 pound rhubarb, cut into ½-inch pieces
- 4 green chili cut into ½-inch pieces ((if preferred mild recipe remove the seeds from chilies))
- Approx. 2 tbsp ginger thinly sliced
- 2 tbsp oil
- 1/4 tbsp turmeric
- 1/4 tbsp fenugreek seeds
- 1-1/2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1-1/2 tbsp salt adjust to taste
- 1/4 tbsp paprika for the color, optional
- 1/3 cup sugar adjust to taste
In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.
In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.
Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom.
Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling.
You can refrigerate this chutney for about 6 weeks.
Indian Rhubarb Chutney Recipe: A Tangy and Sweet Delight
Rhubarb Chutney is a delightful condiment that pairs tangy rhubarb with a medley of spices to create a sweet and savory relish. This Indian Rhubarb Chutney is perfect for adding a burst of flavor to your meals, whether you're serving it with bread, rice, or as a side to your favorite dishes. Our easy rhubarb chutney recipe ensures you can create this delicious condiment with minimal effort and maximum taste.The Essence of Rhubarb Chutney
The key ingredient in this recipe is rhubarb, a unique vegetable known for its tart flavor. When combined with spices and sweeteners, rhubarb transforms into a versatile chutney that enhances the taste of any dish. The recipe for rhubarb chutney involves cooking rhubarb with a blend of traditional Indian spices, resulting in a chutney that is both flavorful and aromatic.Origin and Popularity
Rhubarb has been used in cooking for centuries, with its origins in Asia. It gained popularity in Indian cuisine for its unique taste and ability to complement spicy dishes. The Indian Rhubarb Chutney has become a beloved condiment, known for its perfect balance of sweetness and tartness, making it a staple in many households.Why You’ll Love This Recipe
- Simple Ingredients: This easy rhubarb chutney recipe uses everyday ingredients that are readily available.
- Flavorful: The combination of rhubarb and spices creates a complex and delicious flavor profile.
- Versatile: Can be used as a condiment, dip, or spread, enhancing a variety of dishes.
- Quick to Make: With simple steps, you can prepare this chutney in no time.
How to Make Indian Rhubarb Chutney
The recipe for rhubarb chutney involves a few straightforward steps to create a condiment that will elevate your meals. Here’s a basic outline of the process:- Prepare the Rhubarb: Wash and chop the rhubarb into small pieces.
- Cook with Spices: In a saucepan, combine the chopped rhubarb with sugar, vinegar, and a blend of spices such as cumin, coriander, and mustard seeds. Cook until the rhubarb is soft and the mixture thickens.
- Cool and Store: Let the chutney cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to two weeks.
Variations of Chutney Recipe
Exploring Manjula's Kitchen reveals a treasure trove of other delicious chutney recipes that you might enjoy. Here are some related chutney variations that you might find interesting:- Mango Chutney: A sweet and tangy chutney made with ripe mangoes and a blend of spices.
- Tamarind Chutney: A classic Indian chutney made with tamarind pulp and spices, offering a tangy flavor.
- Mint Chutney: A refreshing chutney made with fresh mint leaves, perfect as a dip or condiment.
- Coconut Chutney: A creamy chutney made with grated coconut and spices, often served with South Indian dishes.
- Methi Chutney: A sweet and tangy chutney made with apples and a mix of spices.
Serving Suggestions
Indian Rhubarb Chutney can be enjoyed in various ways:- With Bread: Serve as a spread on bread or toast for a flavorful snack.
- As a Side: Pair with rice, roti, or naan to complement your main course.
- With Cheese: Serve alongside a cheese platter for a unique taste combination.
Tips and Tricks
To perfect your Indian Rhubarb Chutney, consider these helpful tips: Use Fresh Rhubarb: Fresh rhubarb will give the best flavor and texture to your chutney. Adjust Sweetness: Adjust the amount of sugar based on your preference for a sweeter or more tart chutney. Store Properly: Ensure the chutney is stored in an airtight container to maintain its freshness.FAQs
Is Rhubarb Chutney Vegan? Yes, this chutney is vegan as it uses plant-based ingredients. Can I Make It Ahead of Time? Yes, you can make this chutney ahead of time. It can be stored in the refrigerator for up to two weeks. What Can I Serve with This Chutney? This chutney pairs well with a variety of dishes, including bread, rice, and cheese platters.Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
janice
August 7, 2022 at 2:47 pmDo you can your chutney?
Sunanda
July 10, 2021 at 3:26 pmDear Manjula, I prepared rhubarb chutney it s really tasty and I already addicted to this. I am even planting from seeds this plant hope it comes out. The park where I volunteer have this plant that is how I started looking for different recipes. I tried rhubarb crumble which tastes very good too. You can also prepare juice. All my friends love it. Thank you Sunanda.
Manjula Jain
October 7, 2021 at 3:57 pmSounds good
michelle
April 5, 2017 at 5:45 amHi Manjula,
Can I freeze this chutney?
best Wishes
Michelle
Manjula Jain
April 6, 2017 at 9:45 pmMichelle, yes I have done it, for about 5 weeks
Ann Charlesworth
March 20, 2017 at 3:53 pmDear Manjula,
thank you for this recipe. We grow beautiful rhubarb in Tasmania Australia. We enjoy this chutney with many foods.
regards Ann
Manjula Jain
March 20, 2017 at 3:57 pmAnn, Thank you
Hawa
August 10, 2016 at 3:02 pmIf you don’t have rhubarbs what else can one use as an alternative?
nita
August 10, 2016 at 2:16 amWhat is hind word of rhubarb
Manjula Jain
August 19, 2016 at 11:38 amNita, I don’t know in hindi
jyoti belskus
August 19, 2012 at 11:42 pmNamaste, Manjulaji. Thank you so much for the rhubard chutney recipe. My mother (87) grows wonderful rhubarb that she got from her ma. When you were talking about your american friend your heart was touched and so was mine. Sometimes I watch your recipes and am fed just watching you make such wonderful food for us all!
Hari Om!
dipalee
April 18, 2012 at 11:17 ammam………i respect u a lot. you proved no age bars for any job. i tried to find this RHUBARB in some stores but i cud not find anywhere. can u plz tell is it indian or foreign vegetable? any other name of it?
Manjula Jain
April 18, 2012 at 11:45 pmDipalee,
You can find Rhubarb in every American grocery store, if you are in India I am not sure if they have it but you can use karonda
dipalee
June 13, 2012 at 6:06 pmhello mam…..yes . i got rhubarb and made the chutney……….must say it was beyond my expactations and goes excellent with parathas……loved it too much…i believe its ”’discovered”’by u……
latha
April 9, 2012 at 10:29 amhi aunty,
wonderful chutney. I have never knew about this kind of chutney whether rhubarb is available in chennai(India) Thanks for sharing .
Jayashree
April 8, 2012 at 12:48 pmHello Aunty,
Wonderful recipe Aunty! Thank you for sharing the recipe.I love Rhubarb but don’t know where to buy in the US? Is it available in Indian grocery stores.? Do let me know?
Thanks,
Jayashree
Jim
April 8, 2012 at 12:46 pmThis may sound silly . . . but I am very serious. Can you please tell =HOW= to eat some of these foods! They look wonderful but . . . Is this meant to be spread in Indian bread, do you =dip= something into it, do you put it inside something and roll it up? If one is used to eating these foods there is no problem. But for one who has not eaten them, some “instructions” — for =ALL= your foods — could be helpful.
sonal
April 8, 2012 at 6:42 pmhi Jim,
yes you are right for someone who has not eaten these foods its tough to guess how to eat them 🙂
If you are talking about curries/dry veges, you can roll them up in indian bread or tortillas and can top it with relish/chutneys for extra flavors and enjoy.
If the entree is with gravy/sauce , one can roll the dry roti/tortilla take a bite and have a spoon of gravy with that. You can also eat them with plain white/brown rice by simply adding the gravy to it and mix them with spoon and enjoy.
The relish in this particular video serves the purpose of pickle/dip which we Indians eat with our main food as condiment for extra tastes and flavors.
Enjoy!!
dipalee
April 18, 2012 at 11:24 amhi jim……the thing u feel for india food is same i feel for western worlds food…..i have tried to update myself lot…….above reply for your question is right…..but if at all u dont have indian bread …u can use simple sandweech bread also…….spread some on it and njoy…..i have never tried this on tortilla so cant say how it tastes…..but i eat relish/pickels with simple store bought bread