Strawberry – Rhubarb – Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rhubarb
- 250 g strawberries
- 400 g onion (s)
- 800 g suar, brown
- 250 ml vinegar (white wine vinegar)
- 150 ml vinegar (apple cider vinegar)
- 100 ml water
- 1 teaspoon salt
- 1 teaspoon coriander
- 0.5 teaspoon ½ clove powder
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the rhubarb into small pieces. Clean, stem and quarter the strawberries. Peel the onions and cut into small cubes.
- Bring everything with sugar, vinegar, water and the spices to the boil while stirring and then simmer for about 60 minutes over low heat, stirring occasionally.
- Pour the chutney into twist-off glasses that have been rinsed hot and close tightly.
- Tip: the chutney goes well with meat dishes such as game or roast, with vegetables, in asparagus cream soup or with Indian rice dishes.
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