Rhubarb Chutney

(Link to Marathi Recipe)

Vaishali's recent post about Rhubarb pie reminded me of Rhubarb season. I have to try that heavenly pie soon. Last year ET recommended a nice rhubarb chutney from 'My Bombay Kitchen' even gave me some sample to taste. Once I tasted it with cracker, I had to make it. I got nice fresh bunch from local farmers market and made a batch. It is very simple to make and does not require any special ingredient.We had it with cracker and vegan cream cheese. Also as topping on simple bread toast.

Here is this simple recipe adapted from Niloufer Ichaporia King's My Bombay Kitchen -

Rhubarb Chutney
1 lb Fresh Rhubarb
1 cup Brown Sugar (or 1/4 kg Jaggery)
1/2 cup Sugar
1/2 cup Cider Vinegar
1-1/5 tsp Red Chili Flakes (or Chili Powder)
1 tbsp Julienne Cut Ginger
4 Cloves
2 2" long Cinnamon Sticks
1-1/5 tsp Salt

Preparation -
Mix everything except Rhubarb in a thick bottom non reactive vessel. Initially just add 1/2 tsp salt. Let it boil on medium heat.
Wash rhubarb thoroughly. Discard leaves and slice from end of the stalk. Cut each stalk lengthwise and then in 1/4" dice.
Add the diced rhubarb in boiling mixture. Remove rhubarb pieces when they are just just done.
Cook the mixture until it thickens into jam consistency. Return the rhubarb pieces to the mixture. Check salt, add if needed. Boil it for another minute or so.
Remove from heat, let it cool and store in refrigerator in airtight container upto 7-8 days. 

Tips -
  1. I have also made this with ripe plums. But I cut down sugar and vinegar a bit. 
  2. Tomatoes or any stone fruits chutney with this combination of spices.

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