01 July 2011

Mmm...Canada: Quick Rhubarb Chutney

Happy Canada Day to all my fellow countrymen and women!
My month of Canada-focussed cooking kicks off with a seasonal, local ingredient, prepared in a way borrowed from a couple of cultures that have shaped and are shaping Canadian culture--English and East Indian. What makes this lovely is that the finished condiment goes well with another (in my eyes) quintessentially Canadian ingredient, pork.

My previous recipes focussed on the sweeter side of this tart stem. Today I offer something on the savoury side of the plate, that pairs well with grilled or roast pork.

I had visions of photographing a lovely browned pork chop, slathered with a a spoon of chutney. I had the lovely browned pork chop and a bowl of freshly made chutney. Put them together and...well...I had a plateful of brown. Not necessarily an appetising picture (but then, I find meat difficult to photograph well).

Yet again, I provide you with more evidence that appearances can be deceiving. The chutney was tart and spicy with a hint of sweetness--the perfect accompaniment to what can be a rather bland meat.

I based it on other chutneys I do, and tried to keep as much of the rhubarb's signature tartness at the forefront. I think I did well

What I liked about this was how quickly it came together--unlike other chutneys I make, this can be served immediately, and doesn't need to be set aside for a few months. That said, this version does need to be refrigerated and used up within a few days.

Quick Rhubarb Chutney
Yield approx 500ml/ 2c

3Tbsp (45ml) brown sugar
2Tbsp(30ml) red wine vinegar
2 garlic cloves, finely minced
1 thumb ginger, finely grated
75g (125ml/0.5c) sultanas
0.25tsp (1ml) salt
0.25tsp (1ml) ground chilli pepper
0.5tsp (2ml) cinnamon
0.25tsp (1ml) ground cloves
0.25tsp(1ml) ground cumin
oil, for frying
1 onion, finely chopped
125g (250ml/1c) rhubarb, chopped in 1cm (0.5") pieces
1Tbsp (15ml) mustard (Dijon, whole grain)

Combine sugar, vinegar, garlic, ginger, sultanas, salt and spices and heat until the sugar melts. Add onion and a spoon or so of oil and saute until soft and translucent. Mix in the rhubarb and cover. Simmer over a medium flame until the rhubarb is tender. Stir in the mustard. Balance flavours to taste--it should retain the rhubarb's tartness, but have an slight, underlying sweetness.


1 comment:

Elizabeth said...

Happy Canada Day to you Jasmine.

Nice looking rhubarb chutney!