Recipe for Rhubarb Chutney
This sweet and tangy chutney is made with rhubarb, ginger and a few Indian spices.
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.