Rhubarb Chutney (Relish, Pickle)

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Rhubarb Chutney; you could name this relish or pickle. This Candy and bitter chutney with mix of spices style grate and really addicting. This can be a nice complement to any meal.

Rhubarb Chutney (Relish, Pickle)

Rhubarb Chutney (Relish, Pickle)Components:

  • 1 pound rhubarb, minimize into ½-inch items
  • 4 inexperienced chili minimize into ½-inch items (if most well-liked delicate recipe take away the seeds from chilies)
  • Approx. 2 tablespoons ginger thinly sliced
  • 2 tablespoons oil
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon fenugreek seeds
  • 1-1/2 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1-1/2 teaspoon salt alter to style
  • 1/4 teaspoon of paprika for the colour, non-compulsory
  • 1/3 cup sugar alter to style


  1. In a blender coarsely floor the fenugreek, coriander, fennel and cumin seeds.
  2. In a saucepan put the oil and add all of the elements besides the sugar. Combine it nicely.
  3. Cook dinner over medium warmth till the rhubarbs are tender. This could take about 4-6 minutes. Stir the rhubarb sometimes to ensure it doesn’t burn from the underside.
  4. Add sugar to the rhubarb and prepare dinner on low warmth for about 1 minutes after rhubarb begin scorching.
  5. You may refrigerate this chutney for about 6 weeks.

Initially posted 2012-04-08 12:19:37.

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