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Rhubarb chutney, spicy!

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Ingredients for 1 servings:

  • 250 g rhubarb
  • 1 onion(s)
  • 10 g fresh ginger
  • 10 g curry
  • 5 g sambal oelek
  • some oil
  • sugar to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Sauté the onion in oil, add the chopped rhubarb, and simmer with a little water in the compote. This takes about 10-15 minutes. Then add all the spices and season to taste. While the chutney is hot, pour it into small jars, let it cool, and store it in the refrigerator. It goes well with turkey schnitzel, fondue, and even vegetable meatballs.

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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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