Rhubarb is a delightful spring vegetable that brings a touch of tartness to both sweet and savory dishes. Today, we’re going to explore a unique way to enjoy this seasonal gem with our recipe for Fermented Rhubarb Chutney. This chutney is a perfect balance of tangy rhubarb, the warmth of spices, and a hint of sweetness, all brought together through the magic of fermentation. It’s a versatile condiment that can elevate a simple cheese platter, add a zing to grilled meats, or bring life to sandwiches and wraps. Let’s dive into making this delicious and probiotic-rich Fermented Rhubarb Chutney!
Ingredients:
– 4 cups chopped rhubarb
– 1 cup sugar
– 1 teaspoon grated fresh ginger
– 1 teaspoon mustard seeds
– 1 teaspoon whole cloves
– 1 teaspoon ground cinnamon
– 1 teaspoon salt
– 1/2 cup apple cider vinegar
Instructions:
1. Wash and chop the rhubarb into bite-sized pieces. Place the chopped rhubarb in a non-reactive bowl.
2. In a saucepan, combine the sugar, grated ginger, mustard seeds, cloves, cinnamon, and salt. Heat the mixture over low heat, stirring occasionally, until the sugar has dissolved completely. Remove from heat and let it cool slightly.
3. Pour the spiced sugar mixture over the chopped rhubarb in the bowl. Give it a gentle stir to ensure the rhubarb is well coated with the spiced mixture.
4. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for about an hour. This will allow the flavors to meld together and the rhubarb to release some of its juices.
5. After an hour, add the apple cider vinegar to the bowl. Stir the mixture well to combine all the ingredients.
6. Transfer the mixture to a clean glass jar, pressing down gently to remove any air pockets. Leave about an inch of space at the top of the jar to allow for expansion during fermentation.
7. Cover the jar with a lid, but do not seal it tightly. This will allow gases to escape during fermentation. Place the jar in a cool, dark place away from direct sunlight.
8. Let the Fermented Rhubarb Chutney ferment for 3 to 5 days, depending on how tangy you prefer it. Check the chutney daily, pressing down on the mixture to submerge any floating pieces and releasing any gases that may have built up.
9. Once the chutney reaches your desired level of tanginess, seal the jar tightly and store it in the refrigerator. The chutney will continue to develop flavor over time.
Your Fermented Rhubarb Chutney is now ready to enjoy! Spread it on toast, serve it alongside roast meats, or mix it into yogurt for a flavorful kick. This versatile condiment is sure to become a favorite in your kitchen, adding a vibrant pop of flavor to your meals. Cheers to the joy of fermentation and the delicious results it brings to your table.
