Rhubarb Chutney
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Rhubarb Chutney
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| Servings | Prep Time |
| 4glasses | 20minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 1kg fresh rhubarb
- 200gr raw honey
- 1big onion
- 1big apple
- 4gloves garlic
- 1cup apple juice
- 1tsp sea salt
- 1tsp nutmeg
- 2tsp fresh ground pepper
- 2tsp chilli
- 2tsp cinnamon
- 2tsp curry
- 2tsp ginger(or two cm fresh grated ginger)
Instructions
- Clean and cut the rhubarb, the onion, the garlic and the apple in small pieces. Put all in a big enough cooking pot.
- Add all the rest of the ingredients and let it cook until soft. Try and adjust the taste. It should be sweet and spicy.
- Fill the still hot chutney into the glasses, close them with a twist-off and turn them upside down for 5 minutes. Turn them on the bottom and let them cool out.
Recipe Notes
Chutneys are like jam and can be stored for weeks.
Adjust the spices as you like. Some like it hot, others less. Mine is spicy but not really hot.