Rhubarb chutney
- Rosie Birkett
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Serves 4 - 6
Easy
Prep: 5 mins
Cook: 15 mins - 20 mins
A star rating of 3.6 out of 5.12 ratingsRate
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A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
Gluten-free
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Hoppers
A star rating of 4 out of 5.3 ratings
Cauliflower curry
A star rating of 4.8 out of 5.66 ratings
Leek seeni sambol
A star rating of 3.4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
- 250ml cider vinegar
- 100g golden caster sugar
- 300g chopped rhubarb
- 4 chopped medjool dates
- 1 tsp grated ginger
- 1 cardamom pod
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Nutrition: per serving (6)
-
kcal232
-
fat0g
low
-
saturates0g
-
carbs55g
-
sugars54g
-
fibre3g
-
protein1g
-
salt0g
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Method
-
step 1
In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
Recipe from Good Food magazine, March 2017
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A star rating of 3.6 out of 5.12 ratings
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