Rhubarb Chutney

At the Farmer's Market, Rhubarb is everywhere. It was just wonderful to see the fresh, red coloured stalks of rhubarb. I didn't want to make a pie out of it so here's a recipe for an Indian inspired chutney!


INGREDIENTS:                                          Prep time- 10 mins; Cook time- 30 mins; Yield- 500g (17.5-18 oz)

1. Rhubarb, washed and diced to 3/4" - 340- 350 g(12-12.5 oz)
2. Ginger,skin peeled and julienned - 15g(1/2 oz)
3. Raisins- any type - 25- 50g(1-2 oz) or as per personal preference
4. Sugar - 250g plus(9 oz)
5. Roasted cumin powder - 1 tsp
6. Cayenne powder - 2 tsp or as per preference
7. Bayleaf - 1
8. Dried red chilli - 1(optional, but highly recommended)
9. Panch phoran - 1 tsp OR 1/4tsp each of brown/yellow mustard seeds, fenugreek seeds, Cumin seeds, Anise seeds, Nigella seeds( onion seeds). This is available in any Indian store as a ready mix.
10. Salt - 1-2 tsp or as per taste
11. Oil(vegetable or canola) - 1 tbsp

METHOD:

1. Heat oil in a heavy bottomed skillet or saucepan. 
2. When hot, add in the bayleaf, dried red chilli and 1 tsp of panch phoran.
3. When the mustard seeds start to splutter, add in the diced rhubarb. Saute for a minute.
4. Add in the ginger, cayenne powder, cumin powder, salt and sugar. Mix.
5. Lower the heat, cover and allow to simmer for about 10 minutes.
6. After about 10 minutes, the rhurbarb should have broken down into a mushy mass. Check the seasonings. If the mix is still too tart, add in 50g of sugar. Stir to dissolve the sugar. Check the seasonings for salt, spiciness, sweet and sour. It should all balance out. It any of the flavors need to be balanced, do so at this stage.
7. Cover and simmer for about 5 minutes more.
8. Allow to cool. Once cool, store in an air tight jar. Should be kept in the refrigerator.