Chutney recipe for 4 - 6 people, takes only 15 mins; recipe has cider vinegar, golden caster sugar, rhubarb, medjool dates, ginger and cardamom pod.
Rhubarb chutney
Course: Chutney
Servings
4 - 6
servings
Prep time
5 mins
Ingredients
- Cider Vinegar: 250ml cider vinegar
- Ginger: 1 tsp grated ginger
- Golden Caster Sugar: 100g golden caster sugar
- Cardamom Pod: 1 cardamom pod
- Rhubarb: 300g chopped rhubarb
- Medjool Dates: 4 chopped medjool dates
Directions
- 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.
