Rhubarb Chutney

By Barbara Kafka

Total Time
30 minutes
Rating
4(28)
Comments
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Featured in: Don't Typecast Rhubarb As Dessert

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Ingredients

Yield:About 5 cups
  • 8teaspoons vegetable oil
  • 4medium shallots, cut into ¼-inch dice
  • â…“cup 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

Ratings

4 out of 5
28 user ratings
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Comments

Nick Sheridan

Why radishes: what do they add?

klimazzz

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.

Barbara

I can rhubarb sauce. Would this recipe be safe for canning

SFCook

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

bumpercars

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.

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