Make Ahead

Rhubarb Chutney

April 28, 2010
Author Notes

I love the sweet-sour-spicy combination found so often in South Asian food, and a chutney—originally “chatni” in Hindi—is a perfect example. I’ve added some classic Indian flavors to complement the tart rhubarb: cumin, coriander, ginger and fresh tumeric. Fresno chiles and dried sour cherries both enhance the deep red color. Try this chutney with roast pork, grilled lamb or on a cheese sandwich. - gluttonforlife —gluttonforlife

Test Kitchen Notes

This recipe is all about the front end. You slice and dice the main ingredients, throw them into the pan with sugar, spice and vinegar, wait an hour -- teased all the while by the permeating aroma -- and in an hour’s time you’ve got a condiment with a balanced pungent to sweet to spicy ratio with the pretty hue we’ve come to expect from rhubarb. Gluttonforlife mentions dried sour cherries in the headnote, but they are not included in the ingredient list, so I did not use them. In hind sight, I think they would have added a nice texture to the chutney. - cheese1227
—The Editors

  • Serves about 5 cups
  • 6 cups diced rhubarb
  • 2 cups dark muscovado sugar
  • 1 cup cider vinegar
  • 2 large cloves garlic, minced
  • 2 medium yellow onions, diced
  • 3 tablespoons minced fresh ginger
  • 3 tablespoons diced crystallized ginger
  • 2 Fresno peppers, stemmed, seeded and diced
  • 2 Serrano peppers, stemmed, seeded and diced
  • 2 teaspoons salt
  • 2 teaspoons freshly grated turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole coriander
  • 1/2 teaspoon red pepper flakes
In This Recipe
  1. Combine all the ingredients in a large, heavy pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring occasionally, until quite thick, about 1 hour. Stir frequently toward the end to avoid scorching. Preserve according to canning instructions, or keep refrigerated in glass jars.
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