My parents were avid gardeners, growing all kinds of vegetables and soft fruits in their allotment (community gardens plot). Later, our friends Janice and Trevor took over the allotment. Every June, when we visit my mother in Suffolk, England, Trevor arrives with boxes of broad beans, new potatoes, red currants and rhubarb. So each year, I make this chutney for the family
12 rhubarb stalks
¼ pound crystallized ginger or stem ginger chopped
½ cup or more of muscovado sugar
1 fresh jalapeno pepper, chopped
1 tsp fresh ginger, chopped
3 dried cayenne peppers
2 tsp fennel seeds
1 pinch mace
½ tsp cinnamon
1 pinch nutmeg
zest of one lemon
1 tsp ghee or sunflower oil
Wash and chop rhubarb. Place rhubarb and grated lemon zest in a heavy bottomed pan with a small amount of water. Cook until the rhubarb is soft. Add the sugar and crystallized ginger and cook until the consistency is jam-like. Meanwhile, heat the ghee and fry the fennel, cardamom, ginger and chilies until soft and lightly browned. Add the fried spices and the ground spices and salt to the chutney. Check seasonings and serve or can.
Chokecherry, Plum and Crab Apple Chutney (alandiashram.org)
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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