Sunday, 10 June 2012

Hot'n'Sour Rhubarb Orange Chutney

The Rhubarb breaks down somewhat, but the orange stays intact to  provide an interesting texture

This recipe made a Barleycup jar-ful (photo taken after 6 people had  dug in at dinner!)

Yet another recipe born of the need to use up more of our home-grown rhubarb; and by the way it went down, we will be using a lot of rhubarb making more of it...
Notebook in hand, I watched my husband create this chutney. The orange came about because we were out of lemons and limes, but then he realised that orange and rhubarb go really well together anyway.

2 tabs olive oil
1 1/2 tsps mustard seed
1 tsp cumin seeds
2 finely- chopped chillis: we used one Scotch bonnet and one milder red chilli from the supermarket
250g fresh rhubarb (cut into 1cm x 2cm pieces)
About 200g fresh oranges (that's one large orange), without the pips but with the skin on, and cut into 1cm x 2cm pieces
1 tab water
1/2 tsp turmeric
1 rounded tsp seasalt
1 tab rice malt and 1 tab demerara sugar (or 2 tabs gour)
  • Pop the mustard seeds in the oil, then add the cumin seeds and the chillis. Gently stir-fry for about 2 minutes.
  • Stir in the rhubarb and orange with the water to start it cooking. 
  • Add the turmeric and salt, put the lid on the pan and cook on minimum heat just until the orange and rhubarb are soft but retaining their shape. 
  • Stir in the malt and sugar/ gour, and stop cooking when it's mixed in.
  • When cool, put into a jar and store in the fridge.
This chutney is great with rice and sabji, or even in a cheese toastie!




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