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Spicy rhubarb chutney

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 2 shallots
  • 1 chili pepper(s)
  • 1 tbsp sunflower oil or safflower oil
  • 100 g sugar
  • 1 lemon(s), juice
  • 100 ml apple juice
  • 1 tsp honey
  • 1 ½ tsp mustard
  • salt and pepper

Instructions

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

Trim and wash the rhubarb, then cut into small pieces. Peel and finely dice the shallots. Halve, deseed, and finely chop the chili pepper. Heat the oil in a saucepan. Briefly sauté the shallots and chili. Add all the remaining ingredients, mix well, and bring to a boil. Simmer the chutney over medium heat for about 10 to 15 minutes, stirring occasionally. Season to taste. While the chutney is still hot, pour it into clean jars. It tastes delicious with cheese or pan-fried foods. This recipe makes about 2-3 jars. The chutney will keep for a few weeks.

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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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