Summary

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

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Instructions

1. Clean, peel and cut the rhubarb into small pieces. Clean, stem and quarter the strawberries. Peel the onions and cut into small cubes.
2. 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.
3. Pour the chutney into twist-off glasses that have been rinsed hot and close tightly.
4. Tip: the chutney goes well with meat dishes such as game or roast, with vegetables, in asparagus cream soup or with Indian rice dishes.