Rhubarb Chutney
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8teaspoons vegetable oil
- 4medium shallots, cut into ¼-inch dice
- ⅓cup peeled and diced ginger
- 2tablespoons Madras curry powder
- 1cup dark brown sugar
- 2¼pounds rhubarb stalks, trimmed and cut diagonally into ½-inch pieces
- 15medium radishes, halved and cut across into thin slices
Nutritional analysis per serving (6 servings)
224 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 29 grams sugars; 3 grams protein; 25 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, heat oil over medium heat. Stir in shallots, ginger and curry powder. Cook, stirring, for about 6 minutes, or until shallots are limp.
- Step 2
Stir in sugar, rhubarb and radishes. Cover pot and raise the heat to medium-high. Cook, stirring occasionally, for 8 minutes, or until the rhubarb is tender but not mushy.
Private Notes
Comments
Why radishes: what do they add?
I made this with what I had in the house. Used red onion instead of shallots, and did not use radishes, just rhubarb and onion. It was very good as a condiment with pork chops. I will make this again. And I will try to add radishes the next time to see what they do to the flavor and texture.
The shallots don't get limp if you add curry powder at the same time. The whole concoction became too dry so I added a half cup of cider vinegar.
I can rhubarb sauce. Would this recipe be safe for canning
This was originally published in 1987 and canning instructions were included: https://www.nytimes.com/1987/05/24/nyregion/food-rhubarb-can-be-used-in-dishes-as-the-vegetable-it-is.html
I made this with what I had in the house. Used red onion instead of shallots, and did not use radishes, just rhubarb and onion. It was very good as a condiment with pork chops. I will make this again. And I will try to add radishes the next time to see what they do to the flavor and texture.