Thursday, May 10, 2012

Stalking a tasty chutney

My farmers' bounty basket last week included 5 stalks of rhubarb. Not quite enough for a pie, but what to do with them? I saw a recipe for rhubarb chutney on a Tasting Table email, but I really didn't want to drive 8 miles to get some of the spices from the Indian specialty store. So I improvised. Here's the recipe I came up with.

Rhubarb Chutney
Makes 2 8-ounce jars

½ cup water
Juice of 2 limes
1 cup granulated sugar
1 teaspoon dried basil
¼ teaspoon ground cardamom
2 dried arbol chili peppers
2 tablespoons garam masala
½ teaspoon freshly ground black pepper
2 inches fresh ginger, peeled and minced
5 medium stalks rhubarb, ends trimmed and stalk chopped into ½- to 1-inch pieces
¼ teaspoon kosher salt

In a medium saucepan set over medium-high heat, bring the water, lime juice and sugar to a simmer, stirring occasionally, until the sugar is dissolved. Add the spices and cook, stirring often, until the spices become fragrant, 1 to 2 minutes.

Add the ginger and stir until fragrant, about 1 minute, then stir in the rhubarb and salt. Reduce the heat to medium-low, cover and cook, stirring often, until the rhubarb collapses into a sauce, 6 to 8 minutes. Uncover and continue to cook until a wooden spoon leaves a trail in the bottom of the pot that doesn’t immediately fill in, 25 to 35 minutes. Turn off the heat and cool to room temperature, then transfer to glass jars.

Sunday, May 6, 2012

I try not to repost stuff here, keeping it real and original at Lori K's Cafe, but I had to share THIS with you.