Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 700 g rhubarb
- 3 shallot (s)
- 1 chilli pepper (s)
- 2 tablespoon mustard seeds, yellow
- 2 tablespoons oil
- 120 ml honey
- 150 ml balsamic vinegar, white
- sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallots, wash, core and finely chop the chilli pepper. Wash the rhubarb and cut into pieces.
- Heat 2 tablespoons of oil in a saucepan and sauté shallots, chilli, rhubarb and mustard seeds. Stir in the honey. Deglaze everything with vinegar, bring to the boil and simmer uncovered over low heat for 30–35 minutes. Season to taste with salt, sugar and pepper.
- Immediately fill the chutney to the brim in two screw-top jars (400 ml) that have been rinsed with hot water. Close, turn over and let stand on the lid for about 5 minutes.
- The chutney can be kept in the refrigerator for about 3 weeks.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below