Rhubarb Chutney (Relish, Pickle) – Manjula’s Kitchen


Rhubarb Chutney; chances are you’ll name this relish or pickle. This Candy and bitter chutney with mix of spices style grate and really addicting. It is a nice complement to any meal.

Rhubarb Chutney (Relish, Pickle)Substances:

  • 1 pound rhubarb, reduce into ½-inch items
  • 4 inexperienced chili reduce into ½-inch items (if most well-liked delicate recipe take away the seeds from chilies)
  • Approx. 2 tablespoons ginger thinly sliced
  • 2 tablespoons oil
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon fenugreek seeds
  • 1-1/2 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1-1/2 teaspoon salt regulate to style
  • 1/4 teaspoon of paprika for the colour, elective
  • 1/3 cup sugar regulate to style

Methodology

  1. In a blender coarsely floor the fenugreek, coriander, fennel and cumin seeds.
  2. In a saucepan put the oil and add all of the components besides the sugar. Combine it effectively.
  3. Prepare dinner over medium warmth till the rhubarbs are tender. This could take about 4-6 minutes. Stir the rhubarb often to ensure it doesn’t burn from the underside.
  4. Add sugar to the rhubarb and cook dinner on low warmth for about 1 minutes after rhubarb begin scorching.
  5. You’ll be able to refrigerate this chutney for about 6 weeks.

Initially posted 2012-04-08 12:19:37.

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