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Ramp & Rhubarb Chutney

by:
May  2, 2021
5
3 Ratings
Photo by PistachioDoughnut
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 1 bowl
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. —Devangi Raval

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

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Ingredients
  • 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
Directions
  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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9 Reviews

Write a Review
epicharis May 2, 2021
I make this every year. Sometimes I substitute the coriander-cumin for whatever herb-y savory spice mixes I have on hand; sometimes I double or triple the ramps, but it's always delicious. Thank you for a great spring staple.
cosull03 May 11, 2020
My dad keeps saying he needs a break from ramps. I keep telling him, “you’ll have a ten month break soon.” I eat ramps breakfast lunch and dinner. Here is yet another creative way to incorporate the wild onion into a dinner. Keep this one for the oven roasted chicken... you can’t go wrong!
Devangi R. June 17, 2020
Thank you! I just made some today.
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 :)
Devangi R. June 17, 2020
Love all your substitutions. Adding pecans is a great idea. Thank you for trying this recipe.
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.
Devangi R. 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?