Contains: Added sugar. Is: vegetarian, vegan.
Apologies for the autopostings earlier today – forgot that I’d not re-set the timer for these posts, so I could finish them up. Also, I’m sorry about the lack of photos for this; my camera cable is busted, and cell reception here is iffy. This will be rectified this week when I post those recipes for using this chutney!
This is a chutney for which I will also provide a couple recipes one can use this with, later this week. A vegetarian crostini with goat cheese and chutney, as well as a pan-fried fish recipe with this as a topping when served.
Rhubarb: a very seasonal late spring stalk (Rheum rhabarbarum (syn. R. undulatum) and R. rhaponticum – original European cultivars. However today’s Rhubarb is a hybrid.) used most frequently in sweet connotations, although I’ve enjoyed using it in stews and curries. ONLY the STALK is edible! Leaves have far too high a concentration of oxalic acid. It will only be sold as stalks, but should you grow or harvest your own (it is perennial), keep this in mind. Evidence of use in Scandinavia and in England early on has been determined, but interestingly enough, rhubarb appears in Zoroastrian mythology as well.
Strawberries really need no introduction. But the best of them are obtained in spring and early summer, depending on where you live. They like similar environments. So it is no real wonder they are associated together in dishes.
Let’s get to it!
- Prep Time: 20 minutes.
Cook Time: 15-20.
Rest Time: Until chilled.
Serves: As the chutney is a condiment, it depends.
Cuisine: American, with distant Indian antecedents.
Leftovers: Yes, store the chutney in the fridge for up to about 7 days. Make the goat cheese/crostini portions just prior to serving.
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 2 teaspoons minced ginger
- 1 clove garlic minced
- 1 small red hot chili pepper finely chopped, seeds removed if desired
- 6-7 green cardamom pods, seeds removed then ground OR 1/4 to 1/2 teaspoon already ground.
- 4-5 cloves, ground OR 1/4 teaspoon already ground cloves
- pinch of salt
- juice from 1/2 lime
- 2 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 5 medium-sized stalks rhubarb peeled and chopped.
- 200 grams or 1 1/2 cups strawberries, de-stemmed and cut into quarters
- Freshly ground black pepper.
- In a large skillet, heat olive oil over medium heat. Add the onion to the skillet, and sauté for 1 minute, stirring occasionally.
- Add garlic and ginger, plus the red pepper. Sauté for another minute, stirring occasionally.
- Then add cardamom, cloves and salt. Sauté for 1 more minute, with frequent stirring.
- Add the lime juice and apple cider vinegar and bring to a boil. Then add brown sugar and continue stirring so that this dissolves. .
- Add the chopped rhubarb and reduce heat. Cook until the rhubarb gets to the texture you prefer: about 4 minutes for a chunky consistency; more for a smooth consistency.
- Add strawberries, and continue cooking about two more minutes, or until they just start to soften. Taste and season further with salt and pepper as you choose. If the chutney is too thin, lightly cook longer for evaporation. If too thick, add more lime juice and stir.
- Allow to cool, and store in refrigerator in clean jars – this should be good for a week.
- The Happy Kitchen: Rhubarb Chutney with Strawberries and Ginger
- Photos from Wikipedia.