Fruity Rhubarb Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g walnuts, chopped
- 750 g rhubarb
- 300 g apples, diced into small pieces
- 250 g onion (s), red, finely diced
- 100 g apricot (s), dried, soft
- 250 g raspberries or diced strawberries
- 1 tablespoon, heaped ginger, grated
- 250 ml balsamic vinegar, dark
- 1 lemon (s), including the peel
- 500 g preservin suar, 2: 1
- 1 cinnamon stick (s)
- 2 ½ teaspoons salt
- 2 ½ teaspoons cayenne pepper
Print Recipe
Pin Recipe Instructions
- Roast the chopped walnuts in a pan without fat, set aside and let cool.
- In the meantime, cut the washed rhubarb stalks unpeeled into approx. 1 cm thick slices and mix with the rest of the ingredients in the pot. Heat the mixture while stirring and let it simmer for 5 minutes. Remove the cinnamon stick and season with salt and cayenne pepper if necessary. Immediately fill into prepared, sterilized jars and turn upside down for 5 minutes.
- You can let the fruit mixture soak for a few hours before cooking if you don`t want the chutney to be quite as chunky.
- Goes well with cheese, grilled, pan-fried or simply spooned out of the glass.
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