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