May and June is the season for rhubarb. The gardens (and vegetable shops) are filled with them and maybe you find yourself standing wondering what the h*ck to do with them. Well, I have a suggestion for you. Make a lovely rhubarb chutney with curry. Just imagine eating this summery chutney in the winter to your stew. You will just thank your self for being so clever keeping the summer taste!Rhubarb is sour, it can even be very, very sour… When I was a child me and my sister used to pick one rhubarb each and dip every bite in sugar. Not the most healthy alternative but it sure brings me back to a happy childhood in my mother wild vegetable patch.
The recipe for the chutney I have learned from my aunt Jane and she in turn got it from a friend how had it from… You understand right’. Great food should travel from mouth to mouth and from to hand to hand!
To balance the acidity from the rhubarb in the chutney I decided to use dried apricots and dates instead of sugar as in the original recipe.. It turned out great! Of course when taking care of fruit or vegetables this way, the sugar also have a another important role namely to preserve. I solved this by adding my ready made chutney to a freezer friendly plastic bag that I filled and then made flat. This way I can keep the chutney in the freezer and “break” as much as I need for my dish. I just defrost in the refrigerator. Easy as that, now let’s get to work!
Lovely rhubarb chutney with curry
Makes about 1 liter of ready made chutney
220 gram pitted dates soaked in cold water for 2 hours
2 big red onions, sliced in thick slices
70 gram water
55 gram appelcider vinegar (5 %)
500 gram fresh rhubarbs
2 fresh, pitted red chilies, cut in small cubes or slices
15 +15 brown, sundried apricots (the last 15 are added later to the batch) cut in slices
1 teaspoon of grounded ginger
1,5 tablespoon of curry
2 teaspoons of salt
How do I do it?
1. Pit the dates and add to a bowl. Cover with water and let it soak for 2 hours.
2. When ready, mix the dates (and maybe some of the soaking water) until you have a creamy puree. Set aside for now.
3. Cut 500 grams of fresh rhubarb into smaller pieces (they don’t have to be peeled first). Peel and slice 2 red onions.
4. Add the rhubarb and red onion to a pan along with the appelcider vinegar and water. Let it come to a boil.
5. Add the rest of the ingredients including the puree from the dates and 15 of the sun-dried apricots. Keep 15 of the apricots for later.
6. Boil gently until the chutney thickens, it takes about 30-40 minutes. Stir occasionally to avoid burning. You might have to add some water along the way.
7. When almost ready, add the the last 15 sliced apricots. Let is boil for another 15 minutes and let is cool off.
8. Keep a small amount of the chutney in the refrigerator in a perfectly clean glass-jar. It will keep for about a week there. Put the rest of the chutney in the freezer in small plastic containers or as described above in flat plastic bags.
This recipe is free from white sugar, gluten and lactose.