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Rhubarb Chutney (Relish, Pickle)

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.

Rhubarb Chutney (Relish, Pickle)Ingredients:

  • 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 tablespoons ginger thinly sliced
  • 2 tablespoons oil
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon fenugreek seeds
  • 1-1/2 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1-1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon of paprika for the color, optional
  • 1/3 cup sugar adjust to taste

Method

  1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.
  2. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.
  3. 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.
  4. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling.
  5. You can refrigerate this chutney for about 6 weeks.

Originally posted 2012-04-08 12:19:37.

The post Rhubarb Chutney (Relish, Pickle) appeared first on Manjula's Kitchen.

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