🍽️ Fruity Rhubarb Chutney with Ginger

Name: Fruity Rhubarb Chutney with Ginger
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 6 cm ginger; 1 tsp coriander seeds; 1 tsp mustard seeds; 1 bay leaf; 50 ml apple cider vinegar; 80 g brown sugar; 500 g rhubarb; salt; pepper (from the mill)

423 kcal · 30 min · 4 servings

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Ingredients

2 shallots
6 cm ginger
1 tsp coriander seeds
1 tsp mustard seeds
1 bay leaf
50 ml apple cider vinegar
80 g brown sugar
500 g rhubarb
salt
pepper (from the mill)

Instructions

1. Peel the shallots and chop them very finely.
2. Peel the ginger and cut it into small cubes.
3. Coarsely crush the coriander seeds and mustard seeds in a mortar.
4. Add the shallots, ginger, crushed spices, bay leaf, vinegar, and sugar to a pot.
5. Bring the mixture to a boil.
6. Simmer the mixture on low heat for about 5 minutes.
7. If the mixture looks too dry, add a little water.
8. Wash the rhubarb and remove the tough stalks.
9. Cut the rhubarb into pieces about 1 centimeter in size.
10. Add the rhubarb pieces to the spice mixture in the pot.
11. Let everything simmer for about 10 minutes, stirring occasionally.
12. Season the chutney with salt and pepper to taste.
13. Fill the hot chutney into clean jars.
14. Seal the jars well and let them cool down.

Nutrition per serving

kcal: 423
Protein: 4 g · Fett/Fat: 1 g · Carbs: 91 g