Rhubarb Chutney
recipe

A delicious accompaniment, perfect for pairing with cheeses and grilled meats. This sweet and tangy chutney is easy to make and offers a flavorful alternative to traditional sauces.
Preparation Time: 1 hour
Serving Size: Approximately 600 ml

Ingredients

- 350 g rhubarb
- 250 g apples
- 250 g red onion
- 200 g sugar (brown sugar recommended)
- 150 ml red wine vinegar
- 100 g pitted dates
- 100 g raisins
- 1 tsp salt
- 1 tsp mustard seeds (optional)
- 1 tsp curry powder
- A thumb-sized piece of ginger

Instructions

1. Peel and grate the apples. Peel and finely chop the onion. Slice the rhubarb and finely chop the dates. Sterilize a 600 ml glass jar or jars by washing them thoroughly and heating them in a 125°C (257°F) oven for a few minutes or boiling them for a few minutes.
2. In a thick-bottomed pot, bring the vinegar and onions to a boil, then simmer for about ten minutes. Add the other ingredients except for the rhubarb and cook for another ten minutes, stirring occasionally.
3. Add the rhubarb and let it simmer on low heat for 15-20 minutes until the mixture is thick and jam-like. Remove from heat and let it rest for another 15-20 minutes. Jar the chutney, let it cool, label the jar, and refrigerate. Recommended resting time is one month.

Nutritional Information (per 100 g)

- Energy: 180 kcal
- Protein: 1 g
- Carbohydrates: 44 g
- Sugars: 38 g
- Fat: 0 g
- Fiber: 2 g
- Salt: 0.1 g

Reviews: 4.25 (1540 reviews) ★★★★★ share