Rhubarb + Ginger Chutney
Seasonal Spice
Why This Recipe Works
This recipe makes the most of the brief rhubarb season with a blend of aromatic whole spices. It results in a sweet, hot, and sharp preserve that never lasts long in the fridge.
Instructions
Heat the oil in a large pan and add the star anise, cloves, cinnamon, and chopped chile. Watch for the cloves to puff up in the hot oil.
Add the ground peppercorns, cardamom, and ginger, cooking for a few minutes until fragrant.
Fold in the rhubarb, lemon juice, sugar, and salt. Cook until the rhubarb is tender but still holds its shape, taking care not to let it turn to mush.
Taste to ensure a balance of sweet, hot, and sharp flavors. Allow to cool before jarring.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 1 week.
Can I make this ahead of time?
The chutney can be made 2-3 days in advance. Store in an airtight container in the refrigerator.
