Rhubarb chutney

Name: Rhubarb chutney
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 27.00 g Vegetable oil; 50.00 g Shallot; 6.00 g Garlic; 20.00 g root ginger; 400.00 g Rhubarb; 2.00 g Star anise; 5.00 g Cinnamon; 2.00 g Juniper berries; 150.00 ml White wine vinegar; 150.00 g Brown sugar

This aromatic and tangy rhubarb chutney is great with cheese and cold meats, and is simple and speedy to make. Try it with Olia's Ukrainian kolach and slices of cheddar.

Prep15 min

Cook25 min

Servings6

Cal/serving133

#condiment

Ingredients

Servings

White wine vinegar150 ml

Instructions

3 steps

1
Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes.
2
Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft.
3
Decant into jars and leave to cool before using.

Nutrition

1 serving ≈ 117 g

Nutrition values are estimates. - means data is unavailable.

133

kcal

0.9g

Protein

26.8g

Carbs

2.3g

Fat

1.8g

Fiber

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Rhubarb chutney

Ingredients

Instructions

Nutrition

My notes and cooking history

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