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.
- 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
Heat a pan on medium heat and add oil.
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.
Raise the heat to high and simmer, stirring from time to time for 20 minutes.