Rhubarb Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 rhubarb
- 250 g onion (s)
- 250 g sultanas
- 14 g mustard seeds
- 1 teaspoon spice mixture (2/3 ginger, /3 cinnamon)
- 1 teaspoon pepper
- 1 teaspoon salt
- 0.25 teaspoon ¼ cayenne pepper
- 0.38 liters vinegar
- 750 g suar, brown
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the rhubarb into small pieces. Chop the onions very finely. Bring all ingredients, except the sugar, to a boil in a saucepan. Then slowly add the sugar and simmer everything over a low heat until the mixture has the consistency of thick jam. Pour hot into prepared glasses.
- Tastes fantastic with grilled meat, but also goes wonderfully with raclette or fondue and cheese.
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