Rhababer Chutney from Rosinenkind
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g rhubarb, cleaned and cut into pieces
- 300 g onion (s), peeled and cut into pieces
- 500 g cane suar
- 500 ml vinegar, (raspberry vinegar)
- 1 clove garlic, peeled and mashed
- 100 g raisins
- 10 grains allspice, crushed
- 1 tablespoon salt
- 4 piece (s) ginger, in syrup, chopped
- 4 piri piri
- 1 teaspoon lemongrass
- 1 teaspoon spice mixture, (5 spice powder)
- 5 dashes soy sauce
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a saucepan, bring to the boil and simmer until soft and thick, if necessary puree a little with the magic wand, season again and pour hot into the prepared twist-off glasses, screw on and let cool down.
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