Recipe for Rhubarb Chutney
The beginning of May marks the harvesting time for Rhubarb (called Rhabarber in German) in Germany. Therefore, this vegetable, which looks much like celery sticks, starts showing up in supermarkets and farmers’ markets from the start of May. Since Rhubarb is not commonly available in India, this vegetable had always intrigued me. Every time I saw it in the supermarket, I wondered how it tasted and what I could make of it.
Recently, on a visit to a supermarket near me, I decided not to hold myself anymore :). I bought a few stems of Rhubarb and decided to experiment in the kitchen. I started by making Rhubarb and Ginger Jam, which was delicious. Later, I also made Rhubarb syrup, which could be combined with water/soda to make a refreshing summer drink.
The third thing I tried with Rhubarb was Rhubarb Chutney. Making chutneys with sour fruits, like raw mangoes and apples, is common in India. So, I took inspiration from these traditional Indian recipes to make Rhubarb chutney.
Ingredients needed to make Rhubarb Chutney
- 2 Stems of Rhubarb ( roughly 2 cups of finely chopped rhubarb)
- 1 Cup Jam Sugar
- 1 tbsp thinly sliced Ginger
- ¾ tsp Salt
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Saunf (Fennel Seeds)
- ⅓ tsp Black Peppercorns
- 1 tsp Cumin Seeds
Method to make Rhubarb Chutney
- Wash the rhubarb stems. Cut them into big pieces. Remove the fibrous part.
- Chop them finely in a food processor.
- In a pan, add these chopped pieces with sugar. Cook on medium heat-Mix from time to time.
- While the rhubarb is cooking, toast fennel seeds, cumin seeds and black peppercorns on medium heat till you get a pleasant aroma.
- Crush using a mortar and pestle. Keep it aside.
- Meanwhile, when the rhubarb and sugar mix starts thickening, add ginger. Mix
- Turn off the heat. Add the crushed mixture, salt and red chilli powder.
- Mix. Remove from heat and let it cool.
- Once cooled, transfer it to a clean, dry jar.
About Ingredient sourcing in Germany:
Most of the ingredients needed for this recipe are easily available in supermarkets in Germany. However, for some, you will have to visit an Indian shop near you.
Alternatively, you can check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
You can also buy these ingredients from amazon.de. Links are given below:
Jam Sugar: https://amzn.to/43guVwo
Ginger: https://amzn.to/3oLMwNR
Salt: https://amzn.to/3ACstDM
Black Pepper: https://amzn.to/3oELJ16
Fennel Seeds: https://amzn.to/43mAppB
Cumin Seeds: https://amzn.to/43kK3sN
Kashmiri Red Chilli Powder: https://amzn.to/43HqKJI
Equipment used:
Pan: https://amzn.to/43H0SOr
Mortar and Pestle: https://amzn.to/43Hslj4
Here is the recipe in printable format:
Recipe for Rhubarb Chutney
Equipment
- Knives and Chopping board
- Shallow Pan
Ingredients
- 2 Stems Rhubarb ( roughly 2 cups of finely chopped rhubarb)
- 1 Cup Jam Sugar
- 1 tbsp thinly sliced Ginger
- ¾ tsp Salt
- 1 tsp Kashmiri Red Chilli Powder
- tsp Saunf (Fennel Seeds)
- ⅓ tsp Black Peppercorns
- 1 tsp Cumin Seeds
Instructions
- Wash the rhubarb stems. Cut them into big pieces. Remove the fibrous part.
- Chop them finely in a food processor.
- In a pan, add these chopped pieces with sugar. Cook on medium heat-Mix from time to time.
- While the rhubarb is cooking, toast fennel seeds, cumin seeds and black peppercorns on medium heat till you get a nice aroma.
- Crush using a mortar and pestle.
- When the rhubarb and sugar mix starts thickening, add ginger. Mix
- Turn off the heat. Add the crushed mixture, salt and red chilli powder.
- Mix. Remove from heat and let it cool.
- Once cooled, transfer it to a clean, dry jar.
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Check out other recipes from my kitchen here.
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