Boxwallah's Chutney
Submitted by hairy
Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThis British-Indian chutney turns tart rhubarb into something magical.
Onions, raisins, and sultanas simmer with rhubarb in raspberry vinegar until everything breaks down into a thick, jammy spread spiked with curry powder and coriander seeds.
The longer you let it age in the jar, the deeper and mellower the flavors get.
Pro Tips
- Chop onions finely so they dissolve into the chutney rather than staying chunky
- Tie coriander seeds in muslin if you want smoother chutney; leave them in for texture
- Stir frequently during the last 30 minutes to prevent sticking and burning
- Use raspberry vinegar for fruity depth or red wine vinegar for sharper tang
- Let it mature for at least one month before eating; the flavors need time to meld
Variations
- Add diced apples or pears for extra fruit sweetness
- Increase curry powder for spicier heat
- Stir in chopped crystallized ginger for warming spice
Ingredients
Directions
Cut the trimmed rhubarb into short lenghths and chop the onions quite finely.
Put both ingredients into a large pan and pour on the vinegar.
Then lightly bruise the whole coriander seeds.
Add the seeds direct to the pan if you want to include them in the chutney.
(or tie them in a piece of buttermuslin and remove before potting).
Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.
Add the dried fruits, sugar, curry powder and 1½ teaspoon salt.
Stir to mix well.
Then continue simmering - this time without a lid - for 1½ hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick.
Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end.
Pot in warm sterilised jars and allow to mature for at least one month before eating.
The longer you can resist eating this chutney the better it seems to taste.
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