Recipe of the week ~ Rhubarb Chutney

I simply love chutney! Chutney is that spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India. I think I love chutney because it is often full of sugar, which I generally try to keep to a minimum in my diet. But here is where I will make an exception since I don’t plan to eat a whole jar in one sitting.

I simply hate letting things go to waste. Like the rhubarb that is growing near the back garden gate. Since I was reluctant to make yet another rhubarb pie, yesterday I made rhubarb chutney from my favorite canning book, Food in Jars by Marisa McClellan. I decided to cut the batch in half, not because I wasn’t sure I would like it, but because not many people I know love rhubarb like I do. Therefore I wasn’t sure I would be able to gift it to others, which is what I generally do with this type of consumable. Although the jury is out, I’m pretty sure some select friends and family will cherish this as much as I will. I think it is delicious and the wonderful spices made the whole house smell divine. If you have a surplus of rhubarb, try this recipe out. I don’t think you will be disappointed. You can find this recipe online or in Marisa book.

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Here is some chutney trivia from Marisa’s book: “If you plan on taking a chutney to a potluck or party, I recommend opening it at least an hour prior to serving. Just like wine, chutney needs a bit of time to breathe. Otherwise, all you’ll taste is the vinegar”. Good to know!

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