Rhubarb and onion chutney

Rhubarb and Onion Chutney

This Rhubarb and Onion Chutney is a delightful blend of sweet and tangy flavors, perfect for adding a burst of taste to your favorite dishes. The tartness of rhubarb combined with the sweetness of caramelized onions creates a unique condiment that pairs beautifully with cheeses, roasted meats, or even as a spread on sandwiches. This chutney is not only delicious but also a great way to preserve the seasonal bounty of rhubarb.

Serving Size and Yield

Makes approximately 4 cups of chutney.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Ingredients

• 2 cups rhubarb, chopped
• 1 large onion, finely chopped
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard seeds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Instructions

1. Prepare the rhubarb by washing and chopping it into small pieces. Set aside.
2. Chop the onion finely and set aside.
3. Combine the rhubarb, onion, brown sugar, and apple cider vinegar in a large saucepan.
4. Add the grated ginger, mustard seeds, ground cinnamon, salt, and ground cloves to the saucepan.
5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
6. Reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally, until the chutney thickens.
7. Remove from heat and let the chutney cool slightly before transferring it to sterilized jars.
8. Seal the jars and store in a cool, dark place. Refrigerate after opening.

Additional Notes

For a spicier chutney, add a pinch of red pepper flakes. This chutney can be stored in the refrigerator for up to 3 months. It makes a great gift when packaged in decorative jars.

Nutritional Information

Per serving (2 tablespoons): Calories: 50, Carbohydrates: 12g, Sugars: 10g, Sodium: 50mg, Fiber: 1g

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