Rhubarb chutney

Name: Rhubarb chutney
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 1 x 300 ml (10½ fl oz) jar
Cuisine: Indian
Ingredients: 75 g (2½ oz/⅓ cup) sugar, or to taste; 1 tablespoon fennel seeds; 1½ tablespoons coriander seeds; ¼ teaspoon dill seeds; ¼ teaspoon Kashmiri chilli powder; 1½ teaspoons salt, or to taste; ¼ teaspoon ground turmeric; 2 tablespoons thinly sliced fresh ginger; 4 Indian green chillies, cut into 2 cm (¾ inch) pieces; 500 g (1 lb 2 oz) rhubarb, cut into 2 cm (¾ inch) lengths; 2 tablespoons virgin coconut oil; 1 teaspoon cumin seeds

Preparation info

Makes
1 x 300 ml
jar

Difficulty
Easy
Ready in
1 hr

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

This sweet and sour spiced chutney is an excellent accompaniment to just about any meal. Remove the seeds from the chillies if you’d like a milder chutney.

Ingredients

¼ teaspoon dill seeds
1½ tablespoons coriander seeds
1 tabl

Asia
India
Side dish
Vegan
Gluten-free

Method

Using a mortar and pestle, coarsely grind the dill, coriander, fennel and cumin seeds.

Heat the coconut oil in a heavy-based saucepan, then add all the ingredients except the sugar, stirring until thoroughly combined. Cook over medium heat for 10–15 minutes, or until the rhubarb is tender, stirring occasionally to ensure the mixture doesn’t stick to the pan or burn.

Stir in the