Rhubarb Chutneyby ExperiencePlus! - Wednesday, June 8, 2022
As Rhubarb comes in season, we can take inspiration from Sweden where Rhubarb Chutney is often paired with cheese or meat. Variations on this basic recipe are many, you can include a number of different spices with the rhubarb including curry, ginger, coriander, fennel seeds and chilis to make it spicy. Use this as a base and add what you want!
- 4 rhubarb stalks, chopped into 2 cm dice
- 3 tablespoons caster sugar
- 1/2 teaspoon salt
- 1 onion, finely diced
- 1 tablespoon rapeseed/canola oil
- 2 teaspoons mustard seeds
- 1 tablespoon apple cider vinegar
Toss the rhubarb in sugar and salt, set aside.
Sautee the onion in oil for a few minutes until translucent. Add the mustard seed (and any other seed/spice) and let fry to release the flavors. Add the rhubarb, sugar and apple cider and simmer for 5 – 10 minutes. Covering as needed to let the rhubarb cook until soft. Once the desired texture, put it in a jar and let cool.
Serve with cheese, pork or crackers!
Adapted from cooked.com.