With a dash of chili and cinnamon to warm things up, this chutney is a delicious way to preserve summer’s bounty through the winter.
- 1 lb of rhubarb
- 1 lb of fresh Bing cherries
- 1/4 cup of water
- 3/4 cup of sugar
- 6 pods green cardamom, cracked seeds removed
- 6 cloves
- 2 pinches of Kashmiri chili
- 2 large cinnamon sticks
- 2 pinches of ground cinnamon
- the juice of 1/2 lemon
- Wash the cherries and rhubarb
- Cut the tough ends and the little green leaves off of the stallks if there are any.
- Chop the rhubarb into 1/2 inch pieces.
- Put the cut rhubarb into a large bowl.
- Pit the cherries.
- Cut the pitted cherries into halves.
- Mix the cherry halves with the rhubarb pieces.
- Mix the water and sugar together in a skillet. Turn the heat up to medium and mix the water and sugar together until they’re well blended.
- Add in the rhubarb and cherries.
- Toss in the cinnamon sticks, the cinnamon, the pinches of kashmiri chili, the cardamom seeds, and the cloves.
- Bring the water to a boil, and when it does boil, turn the heat down to simmer. Cook the rhubarb and cherries down for about 35 minutes.
- When the rhubarb and cherries have softened and cooked down add in the lemon juice.Let the chutney cool down. Check the heat factor. If you’d like to add more chili do so but in very small amounts until you have the chutney as hot as you’d like it. Chili added to foods takes a while to sink in and when you add heat, let it sit for 15 minutes or so and check again before you add more.
- Serve the chutney warm or at room temperature, but if you’re not serving it right away, refrigerate it.
- Category: Condiment