Rhubarb Chutney with Raspberries

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Rhubarb Chutney with Raspberries
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
5
Ingredients
1 kilogram Rhubarb
200 grams red onions
6 garlic cloves
60 grams fresh ginger
250 grams Raspberries
100 milliliters Apple juice
1 tsp ground Cumin
1 tsp mustard powder
150 grams sugar
salt
freshly ground peppers
How healthy are the main ingredients?
RhubarbRaspberryonionsugarApple juiceginger

Preparation steps

1.

Rinse and trim the rhubarb, then finely dice. Peel and finely dice the onions, garlic, and ginger. Add the vegetables and rhubarb to a saucepan. Mix in the raspberries, apple juice, cumin, mustard, and sugar. Bring to a boil, stirring constantly. Reduce the heat and simmer for 30 minutes stirring often, until thickened. Coarsely puree, then season to taste with salt and pepper. Divide the chutney into the sterilized prepared jars. Seal tightly, turn upside down, and cool slightly. Turn right side up and cool completely.

2.

This goes well with a good cheese platter.