Rhubarb Chutney

A bit spicy from piment d’espelette, a variety of dried sweet-hot pepper, and the addition of garam masala, a north Indian spice blend, make this chutney reach a serious depth of exotic flavors. My first attempt at chutney, I’m excited with how I translated my jam making skills into this seasonal condiment! Rhubarb can be pretty mysterious because it’s a vegetable that acts more like a fruit, the tart and herbal flavor profile predominantly featured in pies, jams, cobblers, and other desserts. I chose to poach the golden raisins in a bit of red wine, which gives this chutney a bit of a darker hue. I plan to spread this on every cheese in my fridge, all savory lunch sandwiches, and if feeling a bit rebellious, a spoonful overtop some seriously flecked vanilla bean ice cream.
½CUPgolden raisins
½CUPred wine
2CUPSthinly sliced rhubarb
½CUPfinely chopped onion
1CUPdark brown sugar
CUPapple cider vinegar
1TBSPNgaram masala
½TSPNespelette pepper
½TSPNmustard powder

  1. In a medium, non-reactive saucepan, bring the golden raisins and red wine to a simmer over medium heat. Poach until raisins soak up a portion of the red wine, about five minutes.
  2. Combine all remaining ingredients, bring mixture to a boil, and then reduce to a simmer. Cook for about 45 minutes, stirring occasionally to prevent the bottom from scorching.
  3. After 45 minutes, use a spoon to check the tightness of the chutney. If it continues to run off the spoon, continue to simmer for 5 minute intervals until the chutney sets itself on the spoon and doesn't run.
  4. Transfer to a sterilized jar, store in the fridge, and serve with your favorite cheese board or slather on a turkey sandwich!

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