Summary

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

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Instructions

1. Roast the chopped walnuts in a pan without fat, set aside and let cool.
2. 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.
3. 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.
4. Goes well with cheese, grilled, pan-fried or simply spooned out of the glass.