Rhubarb Chutney Recipe – Sesame Oil & Mustard Seed Indian Relish

Last Updated on 2 months by Neha Deshmukh

Rhubarb Chutney Recipe – Sesame Oil & Mustard Seed Indian Relish

Introduction

Okay, so this one’s a bit different! I stumbled upon rhubarb during a trip to a friend’s garden, and honestly, I wasn’t sure what to do with it. Being the curious cook I am, I decided to try and give it an Indian twist. The result? This tangy, slightly sweet, and wonderfully aromatic Rhubarb Chutney. It’s a little unexpected, a little delightful, and it’s quickly become a favorite in my house. You’ll absolutely love how the sesame oil and mustard seeds elevate the rhubarb’s natural tartness.

Why You’ll Love This Recipe

This chutney isn’t your typical Indian relish. It’s a beautiful fusion of flavors – the tang of rhubarb balanced with the warmth of Indian spices. It’s surprisingly easy to make, comes together in under 15 minutes, and adds a unique zing to everything from breakfast to dinner. Plus, it’s a fantastic way to use up rhubarb if you’re lucky enough to have some!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 1 cup Rhubarb, chopped (about 150g)
• 4 garlic cloves, minced
• 1 teaspoon chili powder (adjust to your spice preference!)
• 1 green chili, finely chopped (optional, for extra heat)
• ½ – 1 teaspoon mustard seeds
• ½ – 1 teaspoon fenugreek seeds
• ¼ cup sesame oil (about 60ml)
• 2 teaspoons jaggery (or brown sugar)
• ¼ teaspoon asafoetida (hing)
• ½ teaspoon salt (or to taste)
• 1 spring curry leaves
• ½ teaspoon turmeric powder

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sesame Oil: Regional Variations & Health Benefits

Sesame oil is key here. It adds a nutty, toasty flavor that’s just incredible. In India, you’ll find different varieties – til ka tel (white sesame oil) is milder, while black sesame oil has a more intense flavor. Both work beautifully! Plus, sesame oil is packed with healthy fats and antioxidants.

Mustard Seeds: Types & Flavor Profiles

We’re using black mustard seeds here, which are the most common in Indian cooking. They have a lovely pungent flavor that really pops when tempered in oil. Don’t skip letting them splutter – that’s where the magic happens!

Fenugreek Seeds: Aromatic Spice Spotlight

Fenugreek seeds (methi) have a slightly bitter, maple-like aroma. A little goes a long way, so don’t overdo it. They add a wonderful depth of flavor to the chutney.

Asafoetida (Hing): Uses & Substitutes

Asafoetida, or hing, has a… unique smell! But trust me, it adds an umami richness that’s essential in many Indian dishes. If you can’t find it, a pinch of garlic powder can work in a pinch, but it won’t be quite the same.

Rhubarb: Sourcing & Seasonal Availability

Rhubarb isn’t traditionally an Indian ingredient, so you might need to look for it at specialty grocery stores or farmers’ markets. It’s typically in season in spring and early summer. If you absolutely can’t find it, you could experiment with tart apples or cranberries, but the flavor profile will be different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of sesame oil in a pan over medium heat. Once hot, add the mustard seeds. Let them pop and splutter – this usually takes about 30 seconds.
2. Now, add the fenugreek seeds, curry leaves, and asafoetida. Sauté for just 10 seconds, until fragrant. Be careful not to burn the asafoetida!
3. Stir in the chopped rhubarb, minced garlic, green chili (if using), chili powder, turmeric powder, salt, jaggery, and the remaining sesame oil.
4. Cook on medium heat for 8-10 minutes, stirring occasionally, until the rhubarb softens and the chutney thickens slightly. You want the rhubarb to hold its shape but be tender.
5. Remove from the heat and let the chutney cool completely before transferring it to an airtight jar. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, work in smaller portions.
• Adjust the chili powder and green chili to your preferred spice level.
• Taste and adjust the salt and jaggery as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder chutney, reduce or omit the green chili and chili powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptation: Pairing with Makar Sankranti: My aunt always makes a similar chutney during Makar Sankranti (kite festival) to serve with til laddoos (sesame sweets). It’s a lovely combination!
• Regional Variations: South Indian vs. North Indian Styles: In South India, you might add a pinch of tamarind paste for extra tang. In North India, some people like to add a touch of amchur (dried mango powder).

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• Spread it on toast or crackers for a flavorful snack.
• Serve it with Indian breakfast dishes like poha or upma.
• Use it as a condiment with grilled meats or vegetables.
• Pair it with cheese and charcuterie for a unique appetizer.
• I personally love it with a simple bowl of dal and rice!

Storage Instructions

Store the cooled chutney in an airtight jar in the refrigerator. It will keep for up to 2 weeks.

FAQs

What is the shelf life of this Rhubarb Chutney?

It will last for about 2 weeks in the refrigerator, stored in an airtight container.

Can I use a different type of oil instead of sesame oil?

You can, but the flavor won’t be quite the same. Neutral oils like sunflower or canola oil will work, but you’ll miss out on the nutty aroma of sesame oil.

What can I substitute for asafoetida?

A pinch of garlic powder or a very small amount of onion powder can be used as a substitute, but it won’t replicate the unique flavor of hing.

Is rhubarb readily available in India? What if I can’t find it?

Rhubarb isn’t commonly grown in India. If you can’t find it, try using tart apples or cranberries as a substitute, keeping in mind the flavor will be different.

How can I adjust the sweetness of the chutney?

Adjust the amount of jaggery (or brown sugar) to your liking. Start with 2 teaspoons and add more if you prefer a sweeter chutney.

What dishes pair well with this Rhubarb Chutney?

It’s fantastic with Indian breakfasts like poha and upma, grilled meats, cheese, or even a simple bowl of dal and rice!