Rhubarb's spicy twist: Chutney recipes for meats and more
The sweet and sour taste of rhubarb is perfect for desserts and savoury dishes. Therefore, besides the sweet preserve made from its stalks, it's worth preparing a rather spicy, well-seasoned chutney. It pairs excellently with meat or cheese.
We most often use the pink stalks of rhubarb for compotes or cakes, but its culinary potential is much more significant. This vegetable is also ideal for spicy sauces. Such preserves made from vegetables and fruits with oriental spices are called chutneys. They are most famous in Indian cuisine.
Chutney - what kind of sauce is it?
The name chutney encompasses various versions of thick sauces made from fruits or vegetables, enriched with herbs, spices, and additives like sugar, honey, or vinegar. Although the British consider it their specialty, its roots trace back to the Indian Peninsula, where it has enhanced the flavour of dishes for centuries. The name comes from the Sanskrit "chaatni," which means "to lick," emphasizing that only a small amount of this sauce is needed.
Which rhubarb to choose for chutney?
Rhubarb chutney doesn't require much work. However, it's essential to choose the right stalks. They are covered with skin, which is either delicate or thicker and fibrous depending on the vegetable's maturity. Therefore, in the first case, you don't need to peel rhubarb, but in the second case, you do. It's good to check before buying whether the stalks need peeling. It's not a difficult task. You just need to cut off the ends of the stalk and, using the tip of a knife, pull off the skin. It comes off very easily. However, the best rhubarb for chutney is delicate and young.
Rhubarb chutney goes well beyond meats
Spicy rhubarb preserves pair well with meats. It's especially worth serving them with delicate ones like poultry. Their oriental notes will enhance the flavour of chicken or turkey. Chutney also goes well with lamb or pork. Its flavour also complements blue cheese, brie, or camembert types. Such sauces can transform even simple dishes like roasted vegetables, especially potatoes or sweet potatoes. You can also serve it with cold cuts or pâtés, similar to cranberry sauce.
Rhubarb chutney
Ingredients:
- 2 kilograms of rhubarb,
- 3 red onions,
- 4 garlic cloves,
- 750 mL of sugar,
- 2 tablespoons of honey,
- mustard seeds, cinnamon, ground coriander, ginger, pepper to taste,
- 500 mL of wine vinegar,
- raisins and dried cranberries to taste, optional.
Instructions:
- Finely chop the peeled onions and garlic. Peel and cut the rhubarb. Put everything into a pot, add sugar and spices. Simmer for half an hour.
- Add vinegar and honey. Toss in the raisins or cranberries if you want the chutney to be sweeter. Simmer on low heat for another 40 minutes. Once the sauce thickens, transfer it to sterilized jars and pasteurize for about 15 minutes.
