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.
Course Chutney
Cuisine Indian
Ingredients
1pound 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
2tbsp oil
1/4 tbspturmeric
1/4tbsp fenugreek seeds
1-1/2tbsp coriander seeds
1tbsp fennel seeds
1tbspcumin seeds
1-1/2tbsp salt adjust to taste
1/4tbsp paprika for the color, optional
1/3cup sugar adjust to taste
Instructions
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.