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rhubarb chutney

Rhubarb Chutney Recipe

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If you love rhubarb, you're going to love making this rhubarb chutney. The perfect balance between sweet, sour and savory and great to serve with a cheese board
Course condiment, sauce
Cuisine Dutch
Keyword rhubarb
Diet Gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 jars
Calories 138
Author Simone

Ingredients

  • 500 grams rhubarb diced, strings removed
  • 1 shallot chopped
  • 3 cm ginger finely chopped or grated
  • ½ red chili pepper or one whole, finely chopped
  • 100 ml apple cider vinegar
  • 100 grams light brown sugar
  • 1 cinnamon stick
  • 2 star anise
  • 2 cloves
Metric - Us customary

Instructions

  • Put the chopped shallot in a pan with ginger, chili pepper, sugar, cinnamon, star anise, and cloves. Allow to warm gently over low heat, then add the vinegar. Bring to a boil and add the rhubarb pieces. Turn the heat down low and allow the rhubarb to soften gently, stirring occasionally. Simmer for about 20 minutes until soft.
  • Season to taste with more spices or sugar if desired.
  • Store in sterilized jars and refrigerate after opening.

Nutrition

Calories: 138kcal | Carbohydrates: 33g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 466mg | Fiber: 3g | Sugar: 27g | Vitamin A: 186IU | Vitamin C: 19mg | Calcium: 146mg | Iron: 1mg