Rhubarb Chutney

September 25, 2015

Chutney is a great side dish for both spiced Indian dishes and Danish braises. And meatballs in curry. Mango chutney is probably the best-known, but rhubarb chutney is just as good — a really nice variation.

http://www.youtube.com/watch?v=x9jeJeaP59Y

Ingredients

Makes 1 jar

3-4 onions
1 tbsp neutral oil
1 cinnamon stick
2 bay leaves
1 star anise
½ tsp ground cardamom
1 bunch rhubarb (8–10 stalks) (500 g)
1 dl sugar
1 lemon, juice of
10–15 (50 g – 100 g) dates, pitted
1 large knob (100 g) fresh ginger, peeled

Directions

Cut the onions into small dice. Let them simmer in the oil until soft.

Peel the ginger and cut it into small dice.

Clean, pit, and cut the rhubarb and dates into roughly equal-sized pieces.

Once the onions are soft, add the spices and the ginger. Let it simmer for a few minutes.

Add the rhubarb and dates and let everything simmer for about 15 minutes.

Add the sugar and lemon juice. Simmer for another couple of minutes, then taste and adjust.

Pour into jars and refrigerate. It keeps for about a week. Can also be frozen.

Notes

You can use mustard powder, wasabi, chili, or horseradish instead of ginger to add heat. I prefer ginger or wasabi/horseradish.

If you want it to keep longer, sterilize the jars before filling them. If you also boil the sealed jars for 15 minutes once filled, it can keep for up to a year. Be careful which jars you use — they need to be suitable for that purpose.