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🍽️ Rhubarb Elderflower Chutney

49 kcal · 30 min · 4 servings

Rhubarb Elderflower Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with water and bring it to a boil.
  2. 2. Place the jars and lids in the boiling water for 10 minutes to sterilize them.
  3. 3. Carefully remove the jars from the water.
  4. 4. Place the jars upside down on clean kitchen towels to let them cool.
  5. 5. Peel the onion and the ginger.
  6. 6. Dice the onion and ginger into very fine cubes.
  7. 7. Coarsely crush the coriander and mustard seeds in a mortar.
  8. 8. Place the crushed seeds in a pot without fat.
  9. 9. Toast the seeds over medium heat for 3 minutes.
  10. 10. Deglaze the toasted seeds with vinegar and 50 milliliters of water.
  11. 11. Add the diced onion, ginger, and coconut blossom sugar to the pot.
  12. 12. Let the mixture simmer over low heat for 5 minutes.
  13. 13. Thoroughly wash the rhubarb.
  14. 14. Remove the tough fibers and cut the rhubarb into small pieces.
  15. 15. Rinse the orange under hot water and pat it dry.
  16. 16. Peel the orange skin into very fine strips (zest).
  17. 17. Squeeze the juice from the orange.
  18. 18. Add the rhubarb pieces, orange zest, and orange juice to the spice broth in the pot.
  19. 19. Let the mixture cook down over low heat for about 30 minutes.
  20. 20. Stir occasionally until the consistency is thick.
  21. 21. Select the elderflower heads and pick them off the stems.
  22. 22. Reserve some of the elderflowers for decoration.
  23. 23. Add the rest of the elderflowers to the chutney.
  24. 24. Bring the chutney to a brief boil again.
  25. 25. Season the chutney with salt and pepper to taste.
  26. 26. Fill the hot chutney into the prepared jars.
  27. 27. Seal the jars tightly.
  28. 28. Let the chutney cool down completely in the jars.

Nutrition per serving