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🍽️ Rhubarb and Lavender Chutney

147 kcal · 30 min · 4 servings

Ingredients

• 500 g red gooseberries
• 200 g onions
• 1 tbsp sunflower oil
• 75 ml white balsamic vinegar
• 1 tbsp honey
• 0.5 tsp dried lavender flowers
• 1 pinch ground cinnamon
• 1 pinch allspice
• 0.5 tsp grated ginger
• 200 ml dry red wine
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the rhubarb thoroughly.
2. 2. Remove the tough ends and leaves from the rhubarb.
3. 3. Cut the rhubarb into small pieces.
4. 4. Peel the onions.
5. 5. Dice the onions finely.
6. 6. Heat one tablespoon of oil in a pot.
7. 7. Add the diced onions to the hot oil.
8. 8. Sauté the onions over medium heat until they are soft and translucent.
9. 9. Add the prepared rhubarb to the pot.
10. 10. Add the vinegar to the pot.
11. 11. Add the honey to the pot.
12. 12. Add the lavender to the pot.
13. 13. Add the cinnamon to the pot.
14. 14. Add the ginger to the pot.
15. 15. Add the wine to the pot.
16. 16. Let the mixture simmer over medium heat.
17. 17. Stir the chutney occasionally.
18. 18. Simmer the chutney for about 45 minutes.
19. 19. Add some water if the mixture becomes too dry.
20. 20. Taste the chutney and adjust the spices as needed.
21. 21. Fill the finished chutney into clean jars.
22. 22. Seal the jars tightly.
23. 23. Let the chutney cool completely in the jars.

Nutrition per serving

• kcal: 147
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 19 g