Rhubarb Ginger Achaar
Our rhubarb ginger achaar is inspired by my grandmother's South Indian green mango pickle. 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. It has a bright, tart and citrusy flavor with just a subtle sweetness and heat to it.
Ingredients: rhubarb, ginger, green chilies, non-gmo canola oil, lemon juice, red chili powder, spices (black mustard seeds, fenugreek seeds, turmeric, asafetida), brown sugar, salt.
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What the food critics have to say:
"For Indians, no meal is complete without pickles. And for Indian-style pickles (achaar) that Americans may appreciate, Chitra Agrawal and Ben Garthus of Brooklyn Delhi have come up with several varieties. Among them is rhubarb ginger achaar, which is bright and bold, to serve with meats or poultry, or to make plain cheese like ricotta or mozzarella command attention." - Florence Fabricant for The New York Times
"This seasonal relish made from locally sourced rhubarb and combines fresh ginger, green chilies and Indian spices into an irresistible and versatile and condiment. Try it with rice and curry or pair it with pork chops for a tart and tangy bite." - Tasting Table