Make Ahead

Ramp & Rhubarb Chutney

April 25, 2012
2 Ratings
Author Notes

I have to confess so many things, that I had never seen ramps or rhubarb before moving to US. 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. I went to Union Square Market last Friday, I bought a bunch of ramps and unfortunately could not find rhubarb in the market, but I was heading to Chelsea market and coincidentally found some rhubarb stalks. Because I have never made chutney before other than Indian versions like Cilantro ad tamarind. I decided to look it up to know the difference about jam, chutney or jellies. Having never prepared jam or chutney before. So, I was all the more apprehensive about this experiment. I decided I will try a small batch and see how that goes. Here is my recipe of chutney which would go so well with grilled meat dishes.It will make a great side snack, appetizers on bread, baguette slices as crostini with some cheese. I am so so happy about the end result. Its a lovely way of preserving both the spring's harvest and enjoy it throughout the year. If you decide to jar it, it can last for a year. —PistachioDoughnut

Test Kitchen Notes

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

  • Prep time 5 minutes
  • Cook time 20 minutes
  • 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.
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