Rhubarb Chutney (Rewatcheeni Chatni)
condiment, ethnic, indian, side dish
1/2 lb rhubarb; ready weight
1 pint water
4 oz jaggery; (unrefined palm sugar)
1 pinch asafoetida powder
1 teaspoon garam masala
1/2 teaspoon nigella (kalaunji) *
1 centiliter garlic; sliced
1/2 teaspoon ginger root; grated
1 pinch sea salt
1/2 teaspoon red chilli powder
3 tablespoon lemon juice
* Nigella (kalaunji): little black seeds also known as onion : seeds
This is another tasty example of culinary chemistry; most of the ingredients are - Freely used in western kitchens and yet it produces a typically eastern flavour. Serve as a side dish with an Indian or western meal. Make a larger quantity if you wish as this chutney lasts for a few days.
1. Wash, peel and cut the rhubarb into small pices so as to get the ready weight.
2. Place the rhubarb, water, and jaggery in a saucepan, and put over medium heat. Cook, stirring, about 5 to 7 minutes.
3. Add the next five ingredients - from asafoetida to ginger root- and cook, stirring, another 5 minutes.
4. Stir in the salt and cilli powder, and cook for 5 more minutes. Then add the lemon juice, cover the pan, lower heat and simmer another 10 minutes.
5. Remove pan from heat, and let cool; serve as needed. Leftovers can go into the refrigerator or in a lidded container for later use.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-20-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 10 or more