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.

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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.