Ramp and Rhubarb Chutney

The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart.The flavor and odor of ramps is usually compared to a combination of onions and garlic and  is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor.

The first time I came across ramps were when there was a contest on food52. Honestly, I had not heard about ramps or even tasted them. So, it was a good opportunity to try them. And, because they are so close in taste to onions and garlic I was all the more excited.

It was same with Rhubarb, I had never seen or tasted rhubarb. But, after learning from web I found out rhubarb had a sour taste and goes well in desserts and people often used it to make jams. In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant’s leaf stalks are cooked with sugar and used in pies and other desserts. Rhubarb is one of the first food plants harvested, usually in mid- to late spring Rhubarb stalks are poetically described as “crimson stalks”. Rhubarb has lots of natural water content in it. 

Ramp and Rhubarb chutney is such a wonderful addition to your spring table. It was created keeping in mind the spring flavors. It has ramps and rhubarb and some other ingredients used to make chutney. The first time I prepared this recipe, it was on experimental basis. I came up with it when I used to regularly participate on Food 52. They announced a contest every few weeks and I decided to submit this recipe. All I was thinking was about how I can incorporate rhubarb a sweet and tart fruit with something savory. Ramps season is also around the same time so it was easy to come up with this recipe. I made such a small batch; it was so delicious. We finished it with some cheese and crackers in one sitting.

I make it every year seasonally and can it. It stays in the fridge for long time.

Ramps have a very short season, so I usually love to work with it quickly. For this recipe, luckily you can buy ramps and freeze them. Use it later to make chutney. Rhubarb is also available around same time or little later.

It has very simple pantry ingredients that bring the flavors together so well. The cumin coriander powder gives it that nice floral herby flavor. I have used two types of sugar. But you can use either one or you can also use jaggery or palm sugar.

The sweetness of this chutney really depends on personal taste, as to how much sweetness some one prefers. I like chutney’s to be a bit sweet and sour. They compliment so well with each other. It will also depend on the tartness of the rhubarb. So, start with less sugar and then taste it to see if it needs more.

I have made so many variations on this chutney. I have added fennel seeds, balsamic vinegar etc. It all taste awesome. Someone I know on Food 52 commented that they made it by adding pecans. I love it when someone puts their riff on any recipe.

Chutney recipes are very flexible and sometimes you don’t need a proper recipe.

I suggested on my original post that it would taste great with meat dishes like grilled lamb chops or grilled chicken. I know I don’t eat meat, but I had asked a friend about it. As I like to think beyond my palate. If you are vegetarian, then eat it smothered on toast or with some cheese and crackers.

Think of ricotta cheese, some salty pecorino would also pair well.

Couple of things I want to highlight. If you want very smooth chutney, then you can blend the ingredients and then cook it down. I prefer slight texture, so I chopped everything finely specially ramps. Rhubarb breaks down while cooking.

It tasted so great! It was also picked as community pick on food52. I would like to share the review from food52 : by deanna1001. So, go grab your aprons and make some chutney before the ramps season is over and rhubarb is out of sight. Hope you give it a try.

Karen from Markets of New York city just posted the recipe of the chutney on her blog.

Do you want to check out her blog- Here’s the link – Guest post!

Print Recipe

Ramp and Rhubarb Chutney – Spring edition

This ramp and rhubarb chutney is true star of spring produce. A sweet and savory chutney for unlimited cheese and cracker time, or pairs well with meat dishes too.

Prep Time7 minutes mins

Cook Time15 minutes mins

Servings: 1 jar

Author: Devangi Raval

Ingredients

• 2 cups ramps approx. 1 big bunch
• 4-5 stalks Rhubarb medium size
• 3 tbsp brown sugar or jaggery
• 3 tbsp granulated sugar
• 1 tsp cumin-coriander powder
• 1/8 tsp red chili powder
• ¼ tsp salt
• ½ tsp black pepper
• 1/3 cup white wine
• 1 tsp distilled white vinegar

Instructions

• Thoroughly clean ramps under water and finely chop them up. Same way, clean rhubarb and chop it up.
• Take all the ingredients in a pot and cook it down on medium heat until it thickens up. All the water should be evaporated. It will take time at least 10-15 minutes. Keep stirring in between.
• Do not leave it completely unattended.
• Make sure to taste it if it needs more sugar. It depends on the tartness of the rhubarb.

Notes

It can be made sweeter based on the tartness of rhubarb. Start with less.

You can add so many other ingredients like fennel seeds, balsamic vinegar etc. 

The color of chutney varies from how long it has been cooked to the color of the rhubarb. It thickens up further once it cools down. Remember that.

Did you try this recipe?

Tag @pistachiodoughnut and hashtag #pistachiodoughnutrecipes

XO, Devangi

This is an old post updated with new pictures.