Rhubarb Chutney (Savoury) Recipe
Yield 500 ml / 1/2 quart
Particularly good with cheese and smoked fish.
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.
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 freeze.
Courses Fruit; Relish; Sauces