Rhubarb-Onion Chutney

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Rhubarb-Onion Chutney
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
2
Ingredients
2 Rhubarb (300 grams)
1 red onion
1 ½ centimeters fresh ginger
1 Vanilla bean
100 milliliters apple cider vinegar
150 grams sugar
1 Tbsp green peppercorns (jar)
salt
cayenne pepper
How healthy are the main ingredients?
sugarapple cider vinegargingerRhubarbonionsalt

Preparation steps

1.

Rinse, trim, peel and cut rhubarb into 1 cm (approximately 1/2 inch) cubes. Peel and finely chop onion and ginger. Halve vanilla bean lengthwise and scrape out seeds.

2.

In a saucepan, combine vanilla bean and seeds, onion, ginger, rhubarb, vinegar and sugar. Simmer over medium heat, 7-10 minutes. Mix in peppercorns and season with salt and cayenne pepper.

3.

Divide chutney among hot, sterilised jars. Seal tightly. Invert jars for 15 minutes, then turn right-side up and let cool completely.