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Rhubarb Chutney (Relish, Pickle)

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Rhubarb Chutney; you may call this relish or pickle. This Sweet and sour chutney with blend of spices taste grate and very addicting. This is a great complement to any meal.

Ingredients:

  • 1 pound rhubarb, cut into ½-inch pieces
  • 4 green chili cut into ½-inch pieces (if preferred mild recipe remove 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 adjust to taste
  • 1/4 teaspoon of paprika for the color, optional
  • 1/3 cup sugar adjust to taste

Method

  1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.
  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.
  5. You can refrigerate this chutney for about 6 weeks.

9 thoughts on “Rhubarb Chutney (Relish, Pickle)

  1. Namaste, Manjulaji. Thank you so much for the rhubard chutney recipe. My mother (87) grows wonderful rhubarb that she got from her ma. When you were talking about your american friend your heart was touched and so was mine. Sometimes I watch your recipes and am fed just watching you make such wonderful food for us all!
    Hari Om!

  2. mam………i respect u a lot. you proved no age bars for any job. i tried to find this RHUBARB in some stores but i cud not find anywhere. can u plz tell is it indian or foreign vegetable? any other name of it?

      1. hello mam…..yes . i got rhubarb and made the chutney……….must say it was beyond my expactations and goes excellent with parathas……loved it too much…i believe its ”’discovered”’by u……

  3. hi aunty,
    wonderful chutney. I have never knew about this kind of chutney whether rhubarb is available in chennai(India) Thanks for sharing .

  4. Hello Aunty,
    Wonderful recipe Aunty! Thank you for sharing the recipe.I love Rhubarb but don’t know where to buy in the US? Is it available in Indian grocery stores.? Do let me know?
    Thanks,
    Jayashree

  5. This may sound silly . . . but I am very serious. Can you please tell =HOW= to eat some of these foods! They look wonderful but . . . Is this meant to be spread in Indian bread, do you =dip= something into it, do you put it inside something and roll it up? If one is used to eating these foods there is no problem. But for one who has not eaten them, some “instructions” — for =ALL= your foods — could be helpful.

    1. hi Jim,
      yes you are right for someone who has not eaten these foods its tough to guess how to eat them :)
      If you are talking about curries/dry veges, you can roll them up in indian bread or tortillas and can top it with relish/chutneys for extra flavors and enjoy.
      If the entree is with gravy/sauce , one can roll the dry roti/tortilla take a bite and have a spoon of gravy with that. You can also eat them with plain white/brown rice by simply adding the gravy to it and mix them with spoon and enjoy.
      The relish in this particular video serves the purpose of pickle/dip which we Indians eat with our main food as condiment for extra tastes and flavors.
      Enjoy!!

    2. hi jim……the thing u feel for india food is same i feel for western worlds food…..i have tried to update myself lot…….above reply for your question is right…..but if at all u dont have indian bread …u can use simple sandweech bread also…….spread some on it and njoy…..i have never tried this on tortilla so cant say how it tastes…..but i eat relish/pickels with simple store bought bread

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