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.
Servings: 1 jar
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.
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