Rhubarb chutney

Ingredients for 1 servings:

• 650 g rhubarb, prepared and weighed
• 200 ml balsamic vinegar, white
• 200 g sugar
• 1 tsp ginger powder
• 1 tbsp mustard seeds
• ½ tsp coriander seeds
• 3 tbsp almond flakes
• 1 pepper, red
• 1 small onion(s)
• 3 cloves garlic
• 1 tsp salt
• some pepper, freshly ground
• some lemon juice
• e.g. cayenne pepper

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 10 minutes

sweet, sour and spicy

Wash, trim, weigh, and slice the rhubarb. Grind the mustard seeds and coriander thoroughly in a mortar and pestle. It doesn’t need to be a fine powder. Add the flaked almonds and roughly crush them, mix in the salt and ginger powder, and grind the pepper. Deseed and remove the skins from the peppers, and finely chop them. Finely dice the onions and finely chop the garlic. Combine the vinegar and sugar in a large saucepan and simmer until the sugar has dissolved. Add the rhubarb, mix well, and bring to a boil. Stir in the spices, peppers, garlic, and onion, bring to a boil briefly, and reduce the heat to low for about 20 minutes. Stir frequently to prevent burning. Season to taste with salt, pepper, and 2-3 tablespoons of lemon juice. If you like it spicier, add cayenne pepper. Pour the chutney into clean jars while still hot, seal, and let it stand upside down for a while. Let it steep well before serving, at least overnight. This quantity makes approximately 4 250 ml jars and can be stored in the refrigerator for at least 1 week.