I’m often concerned about appropriating particular words (i.e. Chutney) from cultures that are not my own and then blasting their meaning and significance to pieces. To make SURE I wasn’t doing that with the following recipe, I googled exactly what chutney is and essentially (and very briefly) it is a condiment stemming from India that is similar to Euro-based relish, only it is usually chunkier and often has a bit of kick to it – though you can adjust that to taste, as well as a sweet component.
To top off my Roast Duck Sliders I decided to throw together a quick batch of Rhubarb chutney. I didn’t really know what I was doing, but it ended up just gorgeous. Sweet, tart, tangy, and perfect with the rich sweetness of the duck. Rhubarb is great to work with as it is s-l-o-w-l-y coming into season right now. There’s gonna be some rhubarb cakes and pies and breads comin up soon!
- 2 C Rhubarb (fresh or frozen thawed and drained), chopped.
- 1/2 Medium Red Onion, finely diced.
- Small Handful of Raisins.
- Either 1/2 Tsp Cayenne Pepper or 1/2 a Red Chili, diced.
- A Good Splash Apple Cider Vinegar.
- 1 Tsp Fresh Ginger, minced.
- 1 Tsp Fresh Garlic, minced.
- 1/3 C White Sugar.
- 1 Tsp Ground Cumin.
- 1 Tsp Ground Cloves.
- In a small saucepan, heat vinegar, ginger, garlic, sugar, cumin, (cayenne if using) and cloves over low-medium heat, stirring constantly, until the sugar dissolves.
- Turn the heat up to medium once sugar dissolves, and add rhubarb, raisins, (chili if using) and onion, stirring occasionally until the mixture thickens and the rhubarb is soft. This takes anywhere from 10 - 15 minutes.
- Allow to cool and serve with Roast Duck Sliders.