Rhubarb Chutney – A Condiment for All Seasons
When you think of rhubarb do you think of rhubarb pie? I think of the small farm next to our house where every few years they grew rhubarb and as kids we use to play hide and seek under the big leaves. Every once in a while us kids would dare each other to take a bite from the rhubarb stalk and immediately regret it because the flavor is extremely sour.
My mom who is from Denmark would make this incredible dessert called Rødgrød Med Fløde which may just be the most difficult Danish expression I’ve ever heard. It is a red berry pudding made with cream and Denmark’s unofficial national dessert. I’ll have to make some soon and post the recipe.
Chutney and How It Can Be Used
Chutney is the name of a large family of condiments and depending on where you are from, they’ll be made with a large variety of ingredients. Basically they are prepared with a combination of spices and vegetables and/or fruits and served with meals to add additional flavor.
The name chutney comes from the Indian word chatni which means “crushed.” Historically, chutney was prepared with a motor and pestle before every meal because of the lack of refrigeration at the time. Today, it is made with vinegar or sugar to help preserve it.
It is used as a condiment (relish) with curry dishes but also with a variety of meats especially those that are smoked. It helps balance strong tasting meats including lamb or venison but also gives a little kick to mild cheeses like baked brie. Here I’m using the rhubarb chutney to give the pork chops a little extra flavor.