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Rhubarb Chutney (Savoury) Recipe

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Particularly good with cheese and smoked fish.

Number of servings: 500 ml / 1/2 quart

Estimated Prep Time: 15 minutes

Estimated Cooking Time: 20 minutes

Ingredients

Directions

Peel and dice the onion and ginger; set aside.

Wash the rhubarb stalks, then slice or chop them finely. Set aside.

In a saucepan, place the vinegar, salt, sugar, ginger and onion. Bring to a boil, let it boil for about 5 minutes, then add the rhubarb. Reduce heat and let simmer for about 15 minutes until somewhat thickened.

You may can this in a sterilized jar now, or let cool and refrigerate.

Recipe notes

For vinegar, use either a white wine vinegar or a cider vinegar.

Use about 1/2 inch (1 cm) of a piece of ginger.

You can store this in the fridge for up to 2 months, or can it in a sterilized jar and store for up to a year. Once opened, the canned chutney should be refrigerated and used within 2 months.

Please share this recipe with your friends. They may love it.


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