If there was one condiment that would win best-supporting actress, it would be chutney.

Chutney is made to complement other dishes. Chutney creates a balance for the entire meal or brings out the best in one dish. It is a special condiment that is strong yet doesn’t overshadow. It plays an important role yet isn’t the main character. This is the beauty of chutney, ladies and gentlemen.

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What makes a chutney, a chutney?

You probably think that chutney is within the lines of marmalade, jam or relish. What chutney has in common with those three is that they’re all preserves.

A chutney is a chutney when fruits or vegetables are slow-cooked in sugar, vinegar and spices and create a thick, jelly-like consistency in the process. Chutney originated in India and is eaten to complete a meal. If your household table usually has ketchup and mayonnaise, Indian household tables always have chutney.

Chutney is now globally known and has evolved into sorts in different countries. Each country that has adapted this beloved condiment has made it into their own, following the foundation of the recipe. This delicious preserve has stolen our hearts and now we can eat it with anything we fancy – rice, bread, even chips!

Does chutney need to be processed?

The process of making chutney is just like pickling. Pickling is applied to fruits or vegetables to prolong the shelf life of these ingredients.

To prolong the shelf life of chutney, you may store them in jars.

To store the chutney in jars, you have to follow certain steps or the “process” of canning. This is as far as processing goes for chutney.

How to make rhubarb chutney

To make rhubarb chutney, all you need is a pot or a Dutch oven (for best results).

Slice the rhubarb and onions to the size you like. I prefer thin slices for this because it’s easier to cook and quite frankly, it looks nice.

In the pot, combine the rhubarb, onion, vinegar and water. Bring to a boil for 10 minutes. Reduce the heat to low, add the sugar and let simmer without the lid.

Add the ginger, curry, salt and pepper and allow to simmer in low heat for another 30 minutes. Stir the mixture from time to time to make sure the ingredients don’t burn or stick to the pot. Remove from heat and there you have it! Chutney.

You may do the canning process to preserve the chutney longer but you may also keep it in an airtight container and it would still last up to 2 weeks.

What goes well with rhubarb chutney?

Rhubarb is such a special vegetable but not everyone is well acquainted with it. When you turn it into chutney though, it’s a different story.

Rhubarb chutney, in our opinion, is best eaten with bread. The strong yet steady flavors go well with the simple slice of baguette or sourdough. It can be eaten with your other favorite teatime condiments.

You may also have rhubarb chutney with roast pork tenderloin or heavily spiced beef tenderloin. Chutneys balance the taste of strong flavors in your mouth so you can easily eat it with anything you wish!

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