Fruity rhubarb chutney

Ingredients for 1 servings:

• 100 g walnuts, chopped
• 750 g rhubarb
• 300 g apples, diced
• 250 g red onion(s), finely diced
• 100 g apricot(s), dried, soft
• 250 g raspberries or diced strawberries
• 1 tbsp, heaped ginger, grated
• 250 ml balsamic vinegar, dark
• 1 lemon(s), peel
• 500 g gelling sugar, 2:1
• 1 cinnamon stick(s)
• 2 ½ tsp salt
• 2 ½ tsp cayenne pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Roast the chopped walnuts in a pan without fat, set aside, and let cool. In the meantime, cut the washed, unpeeled rhubarb stalks into approximately 1 cm thick slices and mix them with the remaining ingredients in a saucepan. Heat the mixture while stirring and simmer for 5 minutes. Remove the cinnamon stick and season with salt and cayenne pepper, if desired. Immediately pour into prepared, sterilized jars and turn upside down for 5 minutes. You can let the fruit mixture draw its juices for a few hours before cooking if you don’t want the chutney to be quite so chunky. It goes perfectly with cheese, grilled dishes, pan-fried dishes, or simply spooned straight from the jar.