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Rhubarb chutney

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Ingredients for 1 servings:

  • 1 kg rhubarb, peeled
  • 500 g apples, peeled, chopped
  • 500 g sugar
  • 2 lemons
  • 1 tbsp mustard seeds
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 pinch of curry
  • ¼ liter vinegar, 5%
  • 1 tsp black pepper
  • 5 carnations

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cook the peeled rhubarb, peeled apples, juice of two lemons, and spices for about half an hour, stirring constantly, until a thick paste forms. Depending on the texture and variety of apples, this may take longer or shorter. Don’t add all the cinnamon and sugar right away. Season to taste. If you like it spicier, add more freshly ground black pepper. Transfer the mixture to small twist-off jars. The chutney will keep for about six months. Let it rest for a good four weeks before eating. It can be used with any roasted food, such as steaks and sausages. It also works well as a barbecue sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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