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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.
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