Rhubarb Chutney

I never seem to know when I can find rhubarb around here… But I managed to score a few precious stalks, so I wanted to do something really special with it.

Back in the spring, I had found a recipe for rhubarb chutney, and filed it on the “To Eat” list for later in the season, thinking the rhubarb supply would be endless. And then we were out of rhubarb! Alas, I thought I’d have to wait an interminably long time until rhubarb came again, but this week my veggie box folks had rhubarb on their order list! Of course, it had to be mine so I could make the chutney!

I’m awfully glad I did. I can’t wait to try this condiment with everything. I’m thinking alongside an Indian curry/chapati meal… The boyfriend is planning on using it with his lamb kebabs. Ah, at least it is omnivorous chutney – but also vegan and gluten-free, if those are your needs.

Rhubarb Chutney
Yields about 1 cup

• 4 Tbsp. olive oil
• 3-5 stalks rhubarb
• 1/4 tsp. mustard seeds
• 1/2 tsp. black lentils (urad dhal)
• 1/2 tsp. yellow split peas (or channa dhal: split chickpeas)
• 1/2 tsp. black cumin seed
• 2 tsp. dried red chili flakes
• 1/4 tsp. asafoetida (hing)
• 1 pinch salt
• 2 tsp. turmeric powder
• 2 Tbsp. maple syrup (optional, and you can add more to have a sweeter chutney — it’s quite tart this way!)

Dice the rhubarb, it doesn’t have to be too fine as we will be blitzing it later. I did around a 2cm (3/4″) dice.

In a large pot or pan, heat 1 Tbsp. olive oil and saute rhubarb over medium heat for about 5 minutes, until slightly softened. Set aside.

In a small pan, heat 3 Tbsp. olive oil and mustard seeds, lentils, and split peas. Heat until the mustard seeds begin to pop and the split peas turn golden, about 3 minutes.

Add the cumin, chili flakes, and asafoetida. Stir to combine, then remove from the heat.

Strain out the oil, and keep the spices.

Pop the spices into the blender, and blitz until powdered.

Add the salt, turmeric powder, maple syrup, and sauteed rhubarb. Blitz everything until you have a smooth chutney.

Submitted to Amy’s Ever-Inspiring Slightly Indulgent Tuesday.