🍽️ Homemade Rhubarb Chutney

Name: Homemade Rhubarb Chutney
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg rhubarb; 200 ml white wine vinegar; 2 cloves; 6 peppercorns; 4 allspice berries; 2 onions (chopped); 150 g dried fig (chopped); 1 garlic clove (finely chopped); 200 g raw sugar; 1 tsp ginger (grated); 1 tsp mustard powder; salt

273 kcal · 30 min · 4 servings

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Ingredients

1 kg rhubarb
200 ml white wine vinegar
2 cloves
6 peppercorns
4 allspice berries
2 onions (chopped)
150 g dried fig (chopped)
1 garlic clove (finely chopped)
200 g raw sugar
1 tsp ginger (grated)
1 tsp mustard powder
salt

Instructions

1. Wash the rhubarb thoroughly and peel it.
2. Cut the rhubarb into pieces about 1 centimeter long.
3. Bring the vinegar to a boil in a pot.
4. Add the onions, garlic, figs, sugar, ginger, mustard powder, and spice bag to the pot.
5. Stir the rhubarb pieces into the mixture.
6. Let the chutney simmer for about 50 to 60 minutes, stirring occasionally.
7. Check the consistency: The chutney is ready when it has a jam-like thickness.
8. Fill the hot chutney into sealable jars.
9. Let the chutney mature in a cool place for about 2 weeks before the first use to allow the flavors to meld.
10. The chutney keeps in the jars for about 6 months and pairs perfectly with grilled dishes.

Nutrition per serving

kcal: 273
Protein: 3 g · Fett/Fat: 1 g · Carbs: 59 g