Rhubarb chutney

Ingredients for 1 servings:

• 5 kg rhubarb
• 2 kg sugar
• 3 tsp salt
• 1 kg onion(s)
• 50 g fresh ginger
• 1 liter vinegar (honey vinegar) or mild white wine vinegar
• 3 tsp pepper, Tasmanian

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 16 hours

tastes best with red meat or grilled food

Peel the rhubarb and dice it. Mix it with the sugar and salt, and let it steep overnight. The next day, peel and finely dice the onion and ginger, add it to the rhubarb, and mix it with the vinegar. Bring to a boil once, then simmer very slowly over very low heat. Stir constantly. This can take up to three hours. Stir continuously, especially towards the end, as the mixture can easily burn. Pour into jars while still hot, seal immediately, and let cool upside down. Tasmanian peppercorns go very well with fruit. If you can’t find them, you can also season the chutney with a mixture of black pepper, cinnamon, and chili.