Rhubarb Chutney
Sunday, May 31, 2009
Although my first thought upon acquiring rhubarb is usually something sweet, like cobbler or pie, rhubarb also makes excellent chutney. Today’s batch is based on Boxwallah’s chutney; though the recipe says to leave it at least a month before eating, the sample left over after I canned four half-pints is already quite tasty.
Rhubarb chutney
1 lb rhubarb, chopped
1/3 lb onion, chopped finely (3/5 of a large onion)
1 c vinegar
1 T cumin seeds
1 t mustard seeds
1/2 c dried blueberries
1/2 c sugar
1/2 t ground coriander
1/2 t fenugreek
1/2 t dry mustard
2 T garam masala
pinch salt
Combine rhubarb, onion, whole spices, and vinegar in a saucepan and slowly bring to a boil. Cover and simmer for half an hour, then add the dried fruit, sugar, and ground spices. Simmer, uncovered, for two hours or until rhubarb has completely disintegrated and the desired thickness is reached. Transfer to sterile jars and process in a boiling-water bath.
Posted by Naomi on 05/31 at 10:02 PM
