Rhubarb Chutney

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Onions peel, in fine strips cut. Peel and chop the ginger. Coarsely chop dates and raisins. Clean and wash the rhubarb and cut into small cubes.

2. 2

   Heat the oil in a pot and sauté the onions and rhubarb. Add sugar and caramelise while turning until brown. Deglaze with vinegar, add raisins and dates, bring to the boil and simmer at low heat for 30-35 minutes, stirring occasionally.

3. 3

   Finally stir in ginger and coriander, bring to the boil again and season with salt and pepper.

4. 4

   Pour chutney still hot into sterilized glasses and screw tightly, turn upside down, let it cool down for about 10 minutes and turn it over again. Tastes great with cheese and bread.