How To Make Rhubarb Chutney
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Serves:
Ingredients
- 3 cups of fresh rhubarb, chopped
- 1 cup of white sugar
- 1/2 cup of apple cider vinegar
- 1/4 cup of water
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of red pepper flakes (optional)
- Salt, to taste
Instructions
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In a large saucepan, combine the rhubarb, sugar, vinegar, water, onion, garlic, ginger, cinnamon, cloves, and red pepper flakes (if using).
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Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 25-30 minutes, stirring occasionally, until the rhubarb is tender and the mixture has thickened.
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Taste and adjust the seasoning with salt, if needed. Remove from heat and let the chutney cool before serving.
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Serve the rhubarb chutney chilled or at room temperature. It can be stored in a sterilized jar in the refrigerator for up to 2 weeks.
Nutrition
- Calories : 112kcal
- Total Fat : 0.1g
- Sodium : 1mg
- Total Carbohydrates : 29.7g
- Dietary Fiber : 1.3g
- Sugar : 28.2g
- Protein : 0.5g
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