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–+ servings

Spicy Rhubarb Chutney

Portionen: 2 jars
Preis pro Portion: 1,25 €

Zutaten

  • 450 g rhubarb
  • 2 red onions
  • 150 g sugar
  • 50 ml apple vinegar
  • 30 g ginger
  • 1 tsp brown mustard seeds
  • 1 pinch cinnamon powder

Zubereitung

  • Finely dice the onion. Finely chop the ginger. Remove the ends from the rhubarb and cut into small pieces.
  • Place the sugar, onion, ginger, mustard seeds and cinnamon powder in a saucepan and cook over a medium heat until lightly caramelised. Add the rhubarb and deglaze with cider vinegar. Let it boil down for about 15 minutes without a lid.
  • Fill into clean jars while still hot. The chutney will keep for several weeks in the fridge, but can also be frozen.

Notes

If you like your chutney a bit chunkier, add only 2/3 of the rhubarb directly. The rest goes into the pot 5 minutes before the end of the cooking time. Or simply cut the rhubarb into larger pieces next time.