Ramp & Rhubarb Chutney

Test Kitchen-Approved

Author Notes: I have to confess so many things, that I had never seen ramps or rhubarb earlier in my life. Simply because we don't find any of these things in India. But, as soon as I had this idea skimming in my mind , of course after this spring alliums contest was announced. I thought I have to experiment , give it a try because my idea should not go wasted. Right. So, when I headed to Union Square Market last friday, i bought a bunch of ramps and unfortunately could not find rhubarb in the market, but I had to buy something else or just a reason to visit chelsea market and have a gelato, headed to Chelsea Market and got some rhubarb stalks. And, finally after researching a little bit about jam, chutney or jellies. I need to understand the difference between all of them ,I simply researched and researched. came down to a conclusion that it is time to make chutney. Okie, I have to confess one more thing, I had never prepared jam or chutney ever before. So, I was all the more apprehensive about this experiment. Now was the time to put my idea to pot and then to bottle it up. haha.. So, here is my recipe of chutney which would go so well with lamb chops, pork, or chicken. I know you all would wonder PD is vegetarian and yes, I still one. So what couldn't I suggest something. I just want one person to make this chutney and validate the taste and flavor. I am so so happy about the end product. And, I am sure it will win your hearts too. What a lovely way of preserving both the spring's harvest. Stop it PD. let others also say something? So, go get your aprons and make some chutney before the ramps and rhubarb are out of sight.PistachioDoughnut

Food52 Review: I'm a chutney maker (and especially rhubarb) from way back so I was intrigued by this recipe for a quick version. Usually chutney takes hours to cook down into a thick mass, but PistachioDoughnut's version cut that to about 20 minutes. Probably the very small volume had something to do with it. Anyway - it was delightful - the simple list of ingredients made for a clean, bright flavor with the ramps really coming through. (The aromas while cooking were just fabulous.) The amount of pepper makes this a bit spicy, and I added a little rosemary as suggested after about 10 minutes of cooking. I think it added some depth to it. I ate some with a soft blue cheese on croutons and the pairing was spectacular. The recipe as written makes a very small volume (enough for 2-3 servings as a condiment), which is nice for smaller households. Keep experimenting PD - this one's a winner!deanna1001

Serves: 1 bowl


  • 1 Stalk of Rhubarb, chopped
  • 6 to 7 stalks of ramps, chopped
  • 3 tablespoons Brown Sugar
  • 3 to 4 tablespoons Granulated sugar
  • 1 teaspoon Coriander- cumin powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Fresh Black Pepper
  • 1/3 cup White Wine
  • 1 teaspoon White Distilled Vinegar
In This Recipe


  1. Take everything in a pot and simmer it on medium heat for about 10 to 15 minutes , or till it thickens. Keep an eye on it and keep stirring it once in a while. You don't want to burn the sugar.
  2. Once, it thickens remove it in a bowl or if you are making a big batch then can it.
  3. You can use fresh rosemary also , you can serve it with lamb chops or chicken or as a crostini with some blue cheese or Gorgonzola. The recipe can be easily doubled. This is purely on experimental basis so I have tried to share exact measurements that I used.

More Great Recipes:
Condiment/Spread|Indian|Fruit|Rhubarb|Vegetable|Slow Cook|One-Pot Wonders|Make Ahead|Spring|Appetizer|Hors D'Oeuvre|Snack

Reviews (5) Questions (0)

5 Reviews

maggiesara May 11, 2016
Just made this, and it's divine, though I did take some liberties. First, I tripled the recipe (I was awash in both ramps and rhubarb), so it took forever to thicken up. Second, I had very little of the dry vermouth that I typically substitute for white wine in recipes, and I was loathe to open a bottle of wine to cook with, so I used red vermouth. I did indeed use the rosemary (fresh), and I think it was an inspired addition; gave everything a lovely herbal note. Because I had to cook the mix down so long to get it to gel, I was afraid of creating dark, caramelly notes, so I added the juice of a couple of lemons (which also helped it thicken); this gave the whole thing a zing! I could't face grinding an entire tablespoon's worth of black pepper, so I substituted about 2 teaspoons of kochujaru, Korean red chili flakes; I think this has worked very well. And FINALLY, when everything had at last thickened up, I stirred in a couple handfuls of toasted pecans. And it's all good :)
susan G. August 13, 2012
I love it! A friend had a surprise late crop of rhubarb (none in the spring). It's my late night snack, on crackers or bread with some 'kefir cheese' spread (from Karoun Cheese in CA, found in the Indian grocery). Mine isn't the beautiful deep red color that yours is, but the taste is fantastic.
We don't get ramps in any season here, so I made it with scallions.
susan G. May 9, 2017
I also now make this for Thanksgiving, with cranberries and prunes. Another winner.
Author Comment
PistachioDoughnut April 25, 2012
susan g - both 50/50 ratio. Actually, we use a mix of cumin -coriander powder so it is difficult to say. But, I recommend 1/2 tsp each .
susan G. April 25, 2012
I'm trying it soon! Question -- how much coriander, how much cumin?