As a food blogger you are in a magical world of recipes, yes I too want to explore Rhubarb in my Kitchen. Whenever I see Rhubarb strawberry pie, crumb bars, cake and muffins my heart tell me go ahead and try something. Finally one day I spotted Rhubarb in my local Kroger store at price of almost gold, I decide to buy. My hubby who is not usually adventurous into unknown area was not happy. I told him I want to buy some. He agreed if I get only 2 stalks which I did and finally made Rhubarb Achar/ Indian style Rhubarb Pickle.
After a head spinning attempt to make a dessert with it I decided to make crumb bars but before pre-heating to oven I decided to wash and cut the Rhubarb. That is the wise thing I did. After cutting I tasted a slice. It has a tart taste and if I am combining with strawberries as I thought previously I need a good amount to sugar to make a dessert. Skipped that idea, then I decided to make the Indian style Rhubarb pickle. It is mainly spicy with background of slight sweetness from the jaggery I decide to make it. This is South Indian style made with gingerly oil, mustard seeds, fenugreek seeds asafetodia, salt, jaggery, red chili powder, green chili, curry leaves, garlic cloves and of course the star Rhubarb.
Indian friends I searched over the net whether Rhubarb is grown in India, I couldn’t find anything. If you find it in the market try to make this Achar.
If you are little spicy enthusiastic then you will love this recipe, it goes as spicy relish. It is good with bowl of rice, bread or chapathi you name it.
You may be thinking did I forget the idea of dessert with Rhubarb. No still lingering in my mind, I will make it next time I buy them.
Please check this video for step by step process
Spicy South Indian Style Rhubarb Pickle goes well with bowl of rice or chapati.
- 1 ¾ cup Rhubarb Chopped into ½ inch pieces from 2 stalks
- 4 cloves garlic
- 1 ½ teaspoon chili powder I used really hot one use paprika instead you want mild
- 1 green chili
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- ¼ cup gingerly oil Use your favorite oil
- 2 teaspoon jaggery use brown sugar
- 1/8 teaspoon asafoetida
- ½ teaspoon salt
- 1 spring curry leaves
- 1/4 teaspoon turmeric powder
Heat 2 tablespoon oil in a pan and add mustard seeds when it starts popping add fenugreek seeds, curry leaves and asafoetida.
To this add chopped Rhubarb, green chili garlic cloves, chili powder, turmeric powder, salt and jaggery and rest of oil
Once Rhubarb is soft, then switch off the flame.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.