Rhubarb Ginger Chutney Recipe

Photo by mwri.

Savory chutneys are easy to make: boil a mixture of vinegar and spices with a little sugar, then add a fruit or vegetable and cook on low heat until it magically turns into chutney (or compote, if you want to sound Frenchier). This rhubarb chutney will go nicely with grilled or smoked meats, roasts, and even cheese. You could add a small handful of some other kind of fruit, maybe dried cherries or raisins, at the same time as the chopped rhubarb. When the chutney’s finished, allow it cool, then keep it in the fridge for up to 2 weeks. Or, put it in a pretty jar and give it to a friend.

Rhubarb ginger chutney (or spicy rhubarb compote)

1 small nub ginger
1/2 red chili (or 1 teaspoon chili powder)
1 small onion
1/2 cup vinegar (apple cider vinegar is good, or white vinegar)
1/2 cup sugar
3 stalks rhubarb, chopped into pretty small pieces
1 teaspoon salt

1.  In a food processor, puree the peeled ginger with the chili powder, and onion. Set aside
2. In a large pot, bring the vinegar and the sugar up to a boil
3. Add the puree, chopped rhubarb, and salt, and cook on low until most of the liquid has evaporated and the rhubarb is tender. Feel free to help it along by adding a little water mid-cooking, if you need to.

Dr. Nishant Rao is a co-founder of WellWire.com. He is a well-traveled naturopathic doctor and new father, practicing an integrative approach to create wellness in and around Los Angeles. Become a patient or discover his practice.