Rhubarb Chutney


Feeds

8 people

Total time

20 minutes

Difficulty

Low

Healthiness

Medium


Tags

vegan


Ingredients

  • 450 grams of rhubarb
  • 4 green chilli
  • 2 tablespoons of ginger
  • 0.25 teaspoons of turmeric
  • 0.25 teaspoons of fenugreek seeds
  • 1.25 tablespoons of coriander seeds
  • 1 tablespoon of fennel seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of salt
  • 0.25 teaspoons of paprika
  • 0.3 cups of sugar (adjust to taste)

Method

  1. In a blender, finely grind the fenugreek, coriander, fennel, and cumin seeds
  2. Chop the rhubarb into 1cm pieces, thinly slice the ginger, and cut the green chilli into 1cm square pieces
  3. Heat some oil in a saucepan
  4. Add the blended mix, along with the rhubarb, ginger, turmeric, salt, and paprika
  5. Cook over a medium heat until the rhubarb is tender (4-6 minutes) - stir occasionally so the rhubarb doesn't stick
  6. Add the sugar, and cook for about 1 minute after the rhubarb starts sizzling
  7. You can keep this in the fridge for around 6 weeks
  8. Goes very well with poppadoms!

Originally sourced from here.