This rhubarb ginger achaar is inspired by Chitra's grandmother's South Indian lemon pickle. They add 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 and my most favorite soba noodle salad recipe. 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.
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