Rhubarb chutney
We once had an Indian colleague who, on her first encounter with rhubarb, was inspired to make a chutney. As rhubarb can often be quite acid, we recommend tasting and adjusting the amount of sugar to your taste. Delicious served with curries, grilled meats, fish or a vegetarian pilaf.
Ingredients
- 3 cups rhubarb, cut into small pieces
- 2 Tbsp coconut oil or vegetable oil
- 1 cayenne or Teja pepper
- 1 Tbsp panch phoran
- 2 cinnamon leaves (opt.)
- 2 green cardamom pods (opt.)
- 1 tsp garam masala
- Salt, to taste
- ½ cup Jaggery or raw cane sugar
Method
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1
Heat a pan on medium heat and add oil.
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2
Add the whole spices and stir well. Reduce the heat and add ground garam masala. Mix and immediately add the rhubarb. Add salt and sugar.
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3
Raise the heat to high and simmer, stirring from time to time for 20 minutes.
