Rhubarb ginger achaar is a seasonal and limited edition relish made with local rhubarb (Samascott Orchards, Willow Wisp Organic Farm, Wilcklow Orchards), fresh ginger, green chilies, lemon, safflower oil, a mix of Indian spices, red chili powder and unrefined cane sugar. It has a spicy, sour, savory and sweet kick.
Traditionally, this recipe is made with green mangoes or thin-skinned lemons in South India, but we sub in rhubarb to give it that tart, sour flavor from a local vegetable. Usually eaten with rice, curry, dal and yogurt, this achaar pairs well with pork chops, tofu, fish. Try it on a sandwich or eggs or mixed into a hot bowl of noodle soup.
Ingredients: rhubarb, ginger, green chilies, safflower oil, lemon juice, red chili powder, spices (black mustard seeds, fenugreek seeds, turmeric, asafetida), jaggery, salt.
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