I love the sweet-sour-spicy combination found so often in South Asian food, and a chutney—originally “chatni” in Hindi—is a perfect example. I’ve added some classic Indian flavors to complement the tart rhubarb: cumin, coriander, ginger and fresh tumeric. Fresno chiles and dried sour cherries both enhance the deep red color. Try this chutney with roast pork, grilled lamb or on a cheese sandwich. - gluttonforlife

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