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Rhubarb Chutney from Rosinenkind

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Ingredients for 1 servings:

  • 450 g rhubarb, cleaned and cut into pieces
  • 300 g onion(s), peeled and cut into pieces
  • 500 g cane sugar
  • 500 ml vinegar (raspberry vinegar)
  • 1 clove(s) garlic, peeled and crushed
  • 100 g raisins
  • 10 grains of allspice, crushed
  • 1 tbsp salt
  • 4 pieces ginger, in syrup, chopped
  • 4 Piri Piri
  • 1 tsp lemongrass
  • 1 tsp spice mix (5 spice powders)
  • 5 dashes soy sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Put all ingredients in a pot, bring to the boil and simmer on a low heat until soft and thickened, if necessary puree a little with a magic wand, season again to taste and pour hot into the prepared twist-off jars, screw on the lids and allow to cool.

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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.

Rhubarb Chutney from Rosinenkind

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