Rhubarb-Coriander Chutney

in Chutneys & Raitas

A fruity-spicy chutney with tart rhubarb, warming spices and the aromatic depth of tamarind. Perfect as a fresh dip, with rice dishes, Dal or as a contrast on the breakfast plate.

Ingredients (for approx. 2 small jars)

Base:

2 stalks Rhubarb

1 Onion

2 Garlic cloves

2 cm Fresh ginger

2 tbsp Coconut blossom sugar

2 tbsp Apple vinegar

1 tbsp Tamarind paste

Spices:

1 tsp Coriander seeds

5 Cloves

1 Cinnamon stick

some Ground chili

For Seasoning:

as needed Salt & pepper

Instructions (approx. 40 minutes)

Prepare rhubarb: Peel rhubarb and cut into small pieces. Cover with vinegar, sugar and a little water and simmer for 15 minutes.

Prepare aromatics: Finely chop or grate onion, garlic and ginger.

Add spices: Add spices (coriander seeds, cloves, cinnamon stick) as well as onion, garlic, ginger and chili to the rhubarb. Simmer together for another 20 minutes, stirring regularly, until rhubarb falls apart.

Refine: Stir in tamarind paste and season with salt and pepper.

Fill: Transfer to sterilized jars, close and let cool. Store in the refrigerator. Keeps in the refrigerator for approx. 2 weeks. Goes perfectly with Indian flatbread, Kitchari or grilled vegetables.

Ayurveda Tips:

Best time of day: Particularly good at lunch or with a light dinner.

Constitution: The warming spices have a balancing effect on Vata and Kapha. For Pitta, the chutney has a cooling effect due to tamarind and rhubarb, but enjoy only in small amounts because of the spices.

Effect: Bitter, tart, sweet and sour – supports Agni and stimulates the liver.