Description
A sweet and spicy chutney perfect for winter. Bursting with summer flavors, its easy to make and incredibly delicious.
Ingredients
Units
Scale
- 1 lbs (454 g) rhubarb
- 1 lbs (454 g) fresh Bing cherries
- 1/4 cup water
- 1 cups (237 ml) sugar
- 6 pods green cardamom, cracked seeds removed
- 6 cloves
- 2 pinches Kashmiri chili
- 2 large cinnamon sticks
- 2 pinches ground cinnamon
- 1/2 cup lemon juice
Instructions
- Wash the cherries and rhubarb. Cut the tough ends and little green leaves off the stalks.
- Chop the rhubarb into 1/2 inch pieces and put it in a large bowl.
- Pit the cherries and cut them into halves. Mix the cherry halves with the rhubarb.
- In a skillet, mix water and sugar together over medium heat until well blended.
- Add the rhubarb and cherries to the skillet.
- Add cinnamon sticks, cinnamon, Kashmiri chili, cardamom seeds, and cloves.
- Bring to a boil, then reduce heat to a simmer. Cook for 35 minutes.
- Once softened, add lemon juice and let the chutney cool.
- Check the heat; add more chili in small amounts, letting it sit for 15 minutes between additions.
- Serve warm or at room temperature; refrigerate if not serving immediately.
Notes
- For a smoother chutney, blend a portion of the cooked chutney before cooling.
- Substitute other stone fruits like plums or apricots for some of the cherries.
- Store the cooled chutney in sterilized jars in the refrigerator for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 20
- Sodium: 2
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 1