I could not resist some last-day, reduced-price rhubarb at the supermarket.
This makes excellent spicey, sour chutney. It is easy and quick to make.
This amount of rhubard will give four to six portions.
- 800g rhubarb (washed and chopped into pieces, I do about 2 cm)
- Chopped ginger
- Mustard seeds
- Crushed red chillies
- Sea salt (I use different salts over the days, iodized salt, 60% potassium salt, to get that range of trace elements)
- Muscovado sugar (this is critical for the best flavour). I minimize sugar use.
- A teaspoon of turmeric.
Quantities are not critical but you can see what I have used. I like lots of ginger and dried red chillies, others may want less.
This is cooked in a mixture of coconut oil & ghee in a thick-bottom, stainless-steel pan. That’s a tablespoon in there.
First, melt the fats and drop in the mustard seeds with high heat. Cover with a lid and turn off the fire when the seeds start popping. When the seeds have finished popping, add the chillies & ginger, and let them fry for a few seconds, add the turmeric, stir. Then immediately add the rhubarb. Add about a teaspoon of salt and two teaspoons of sugar.
Cook on the fire for 10 minutes at most and add a tablespoon of boiling water if it looks dry. The aim is to have the rhubarb soft but not disintegrated. This is meant to be eaten at room temperature – as a chutney, not the main meal or dessert. Keep it in the refrigerator if not for immediate use.