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Rhubarb Chutney
It’s rhubarb season, and I recently made a wonderful rhubarb chutney adapted from Niloufer Ichaporia King’s recipe in her most recent cook book My Bombay Kitchen.
Place a small bowl of it on the table and watch it arouse just about any dish.
And please take a look at my website La Cucina di Terresa. Feel free to subscribe to my Conscious Palate Newsletter.
Rhubarb Chutney (makes 1 cups)
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup cider vinegar
1/4 tsp cayenne pepper
2 2-in long_ cinnamon sticks
2 whole cloves
1 tBsp finely julienned peeled fresh ginger
1/4 tsp salt
1/2 lb rhubarb
Bring everything but rhubarb to a boil. Let simmer while you cut the rhubarb into 1/4-inch slices. Add and cook until rhubarb falls apart and the mixture becomes jammy.
