Sunday, May 30, 2010

Rhubarb Chutney

I haven't updated this blog for a while, but my experiment with rhubarb chutney turned out so well, I was inspired to share it. Perfect for spring as the young rhubarb is ready. Serve it with grilled meat or poultry. We're having it with Jerk Chicken tomorrow. It think it would also be very, very happy with a pork chop salted, then marinated in olive oil and fresh rosemary, then grilled to medium.

Rhubarb Chutney
(makes about 1.5 cups)
1 T grapeseed oil or other flavorless oil
2 cloves of garlic, minced
1 small shallot, minced
1 c. or a little more rhubarb, cut into 1/2" chunks
1/4 c. currants or tiny raisins (so-called "zante currants")
1/4 c. white vinegar
Sugar to taste, about 1/4 c.
1/4 tsp. salt
1/8 tsp. ground black pepper

Spice Mixture:
1/8 tsp. ground tumeric
1/8 tsp. grated nutmeg
1/8 tsp. cinnamon
2 whole cloves
1 small dried hot chile
1/2 tsp. while coriander seeds

Sweat the shallots and garlic in the oil over medium-low heat until soft and just starting to brown at the edges. Add rhubarb, currants, and vinegar. Bring to a boil, cover, and reduce the heat to low.

In the mean time, combine all components of the spice mixture in a spice shaker (I like Jamie Oliver's "Flavor Shaker") or in a mortar and pulverize. Add to the rhubarb mixture, along with the salt, pepper, and half of the sugar. Stir and taste. It should be a bit sweet, but not cloyingly so. I like this chutney to retain the tartness of the rhubarb. Add more sugar until the right balance is achieved.

Cover and cook until the rhubarb has fallen apart, just a few minutes more. Stir well, and transfer to small bowl for serving. Allow to cool to room temperature. If refrigerating, allow to warm up to room temperature to serve. The flavors will be best after one hour or so.

1 comment:

  1. Chuck - I really think you need to start using that handy iPhone and capture an image or two to compliment your post and show us the final product :-)