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Rhubarb Chutney

Manjula's picture
Ingredients
  Rhubarb 1 Pound, cut into 1/2 inch pieces
  Green chili 4 , cut into -inch pieces, if preferred mild recipe remove the seeds from chilies
  Sliced ginger 2 Tablespoon
  Oil 2 Tablespoon
  Turmeric 1⁄4 Teaspoon
  Fenugreek seeds 1⁄4 Teaspoon
  Coriander seeds 1 1⁄2 Tablespoon
  Fennel seeds 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Salt 1 1⁄2 Teaspoon (Adjust To Taste)
  Paprika 1⁄4 Teaspoon, for the color
  Sugar 1⁄3 Cup (5.33 tbs) (Adjust To Taste)
Directions

GETTING READY
1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.

MAKING
2. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.
3. Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom.
4. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling. You can refrigerate this chutney for about 6 weeks.

SERVING
5. Serve chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Rhubarb
Interest: 
Healthy
Preparation Time: 
2 Minutes
Cook Time: 
6 Minutes
Ready In: 
8 Minutes
Chutneys are not difficult to make. You just have to know which ingredients to combine. Take a look at our top Rhubarb Chutney recipe listed here

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