Spicy Rhubarb Chutney
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rhubarb
- 2 shallot (s)
- 1 chilli pepper (s)
- 1 tablespoon sunflower oil or safflower oil
- 100 g suar
- 1 lemon (s), juice it
- 100 ml apple juice
- 1 teaspoon honey
- 1 ½ teaspoon mustard
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean, wash and cut the rhubarb into small pieces. Peel and finely dice the shallots. Halve, core and chop the chilli pepper.
- Heat the oil in a pot. Briefly sweat the shallots and chilli in it. Add all other ingredients, mix well and bring to a boil. Simmer the chutney over a medium heat for about 10 to 15 minutes, stirring occasionally. Possibly season again to taste.
- Pour the chutney into clean glasses while it is still hot. It tastes delicious with cheese or pan-fried foods.
- The recipe makes about 2 - 3 glasses. The chutney will keep for a couple of weeks.
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