Summary

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

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Instructions

1. Clean, wash and cut the rhubarb into small pieces. Peel and finely dice the shallots. Halve, core and chop the chilli pepper.
2. 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.
3. Pour the chutney into clean glasses while it is still hot. It tastes delicious with cheese or pan-fried foods.
4. The recipe makes about 2 - 3 glasses. The chutney will keep for a couple of weeks.