Rhubarb Chutney

Name: Rhubarb Chutney - Ofelia N.
Ingredients: 700 g rhubarb; 300 g mango; or carrot + celery; 1 onion; 3 cloves of garlic; 1 tbsp ground cayenne pepper; 1 smoked chili pepper; 2 tbsp grated ginger; 1/2 tsp ground cardamom; 1/2 tsp ground cloves; 1/4 tsp ground cinnamon; 200 g brown sugar; 100 ml water; 2 tbsp salt; 1 tbsp red wine vinegar; 2 tbsp canola or grape seed oil.

Sauces - Rhubarb Chutney by Ofelia N. - Recipia

Soon, rhubarb will disappear from the shelves, so it is the perfect time to prepare for winter and preserve some goodies. The chutney we will prepare is a true delicacy, full of flavors and colors, and the ingredients we will use will transform this sauce into an explosion of tastes. Compared to a regular sauce, chutney requires a more complex approach, based on specific ingredients that give it a unique character. To achieve a delicious chutney, we will use a neutral oil so that the flavors can reveal themselves in all their splendor. Additionally, we will add various exotic seeds that will bring extra flavor. Whether we choose mango, papaya, or avocado, or opt for a Romanian version with carrots and celery, rhubarb will be the central element of the recipe, representing two-thirds of the composition. Here’s how we proceed: we start by placing a deep-sided pan on the heat, ensuring it is well heated. We add the oil and immediately add the chopped garlic and onion, stirring constantly for just 3-4 seconds. Right after, we add the grated ginger, being careful not to leave it on the heat for too long. After a few seconds, we extinguish everything with boiling water, and now we are ready to introduce the main ingredients. We add the pieces of rhubarb and, optionally, mango or carrots, depending on preferences. It is important to note that mango has a much more intense fragrance than carrot, so for those who are not fans of strong flavors, the version with Romanian vegetables is ideal. After adding sugar, salt, and vinegar, we cover the pan with a lid and let it simmer on low heat for about an hour. For those who cannot stand spiciness, I recommend removing the pieces of hot pepper before starting to boil, as their aroma will remain, but the spiciness will disappear. If you want a smoky chutney, you can achieve this simple effect by passing a hot pepper through the flame without peeling it. For finishing, you have the option to keep the chutney as it is, with colorful pieces in a thick sauce, or you can blend it to achieve a finer texture, ideal for decoration. Personally, I like to prepare both versions, with both mango and carrots, both mashed and in pieces. Once the chutney is ready, I put it hot into jars, and then I store it in the pantry. This way, I will have a tasty delicacy at hand that will perfectly complement meals during the winter.

Ingredients

700 g rhubarb
300 g mango
or carrot + celery
1 onion
3 cloves of garlic
1 tbsp ground cayenne pepper
1 smoked chili pepper
2 tbsp grated ginger
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/4 tsp ground cinnamon
200 g brown sugar
100 ml water
2 tbsp salt
1 tbsp red wine vinegar
2 tbsp canola or grape seed oil.

Rhubarb Chutney

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