Wednesday, March 21, 2012

Rhubarb Chutney

Nice and tangy Rhubarb chutney is quick and easy to make. Rhubarb stalks are sour and hence perfect to make this sweet and tangy chutney. This recipe is inspired by Marathi style chutney called मेथांबा (made with raw mango and Fenugreek seeds. These seeds are called as मेथी in marathi and आंबा for raw mango hence the name मेथांबा). This chutney makes a good condiment. Tastes good with parathas, rice, and even on a slice of bread. Rhubarb stalks are red which gives this chutney a nice appealing  color. Rhubarb is quite stringy so make sure to cut the ends and peel off the strings. Basically peel off the outer layer. There still will be some strings left when you start dicing the stalks but that is perfectly Okay.

5 stalks Rhubarb diced(makes approximately 2 cups)
1/2 cup Jaggery
1/2 tsp chili powder
salt as per taste
For Tempering
1 tsp oil
1/8 tsp mustard seeds
1/2 tsp fenugreek seeds
Pinch of asafoetida
Pinch of turmeric powder
1 dried red chili halved

For tempering heat oil in a pan, add mustard seed and once they crackle add fenugreek seeds, asafoetida, turmeric powder and red chili. Throw in diced rhubarb.

 Once it starts to softens, add remaining ingredients and let it cook for 15-20 minutes until most of the water evaporates. Let it cool and store it in a airtight container. It will stay good for up to a week outside and then you might want to refrigerate it. Sweet and tangy Rhubarb Chutney is ready.

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