I love the sweet-sour-spicy combination found so often in South Asian food, and a chutney—originally “chatni” in Hindi—is a perfect example. I’ve added some classic Indian flavors to complement the tart rhubarb: cumin, coriander, ginger and fresh tumeric. Fresno chiles and dried sour cherries both enhance the deep red color. Try this chutney with roast pork, grilled lamb or on a cheese sandwich. – gluttonforlife


6 cups diced rhubarb
2 cups dark muscovado sugar
1 cup cider vinegar
2 large cloves garlic, minced
2 medium yellow onions, diced
3 tablespoons minced fresh ginger
3 tablespoons diced crystallized ginger
2 Fresno peppers, stemmed, seeded and diced
2 Serrano peppers, stemmed, seeded and diced
2 teaspoons salt
2 teaspoons freshly grated turmeric
1 teaspoon cumin seeds
1 teaspoon whole coriander
1/2 teaspoon red pepper flakes


Step 1
Combine all the ingredients in a large, heavy pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring occasionally, until quite thick, about 1 hour. Stir frequently toward the end to avoid scorching. Preserve according to canning instructions, or keep refrigerated in glass jars.