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Rhubarb chutney

Spicy Rhubarb Chutney

This delicious and easy rhubarb chutney is perfect for serving with a slice of cheese but I also love adding it to a cheesy toast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Dutch
Servings 4 jars
Calories 140 kcal

Ingredients
 
 

  • 500 g about 1.1 lbs rhubarb, chopped, tough strings removed
  • 1 shallot finely chopped
  • 3 cm fresh ginger 1 inch piece, minced or grated
  • ½ to 1 red chili finely chopped (depending on your spice level!)
  • 100 ml apple cider vinegar
  • 100 g light brown sugar
  • 1 cinnamon stick
  • 2 star anise
  • 2 whole cloves

Instructions
 

  • In a saucepan, combine the shallot, ginger, chili, sugar, cinnamon stick, star anise, and cloves. Warm gently over low heat.
  • Add the apple cider vinegar and bring to a simmer.
  • Stir in the chopped rhubarb. Lower the heat and let it cook gently, stirring occasionally, until the rhubarb softens—about 20 minutes.
  • Taste and adjust seasoning or sweetness if needed.
  • Store in sterilized jars. Keep refrigerated after opening.

Nutrition

Calories: 140kcalCarbohydrates: 34gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 16mgPotassium: 484mgFiber: 3gSugar: 27gVitamin A: 239IUVitamin C: 27mgCalcium: 147mgIron: 1mg
Keyword rhubarb
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