Rhubarb chutney

This simple to make, sweet and spicy rhubarb chutney goes well with rice and flat breads.

1 tbsp oil

2" cinnamon stick

2 clove

2 cardamom

1/2 tsp yellow or black mustard seeds ground

1/2 tsp cumin ground

1 tbsp vinegar

1/4 tsp turmeric

1/4 tsp salt

1/2 tsp chillie powder or more to taste

5 stalks or 2 cups rhubarb cut into small

2 to 3 tbsp brown sugar or more to taste

Heat oil add the cinnamon, cardamom and clove. Then add the ground mustard seeds and ground cumin. Add vinegar and the rhubarbs with all the spices except sugar and let it cook in low to medium heat covered.

Can also cook on low heat without covering until the rhubarbs have become soft and creamy.

Add sugar 1 tbsp at a time and taste to make sure it is sweet and spicy enough to your preference.

Remove from heat, cool completely and put into a jar or tight container and leave it in the fridge to serve later or serve it immediately.

This chutney will lasts for months if it is put in a sterilized container, a clean spoon is used when taking the chutney out of the jar and kept in the fridge.

Here is more information on rhubarbs and its benefits. Happy Canada day and 4th of July to all the readers.

The leaf blade of Rhubarb is poisonous and should not be eaten. Use only the stalks without any part of the leaf especially if you are cutting it from the garden.

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