Rhubarb Chutney

Rhubarb Chutney

Rhubarb chutney is ideal with pork and chicken - great for those summer BBQ evenings!

Instructions

Step 1
  • Cut the rhubarb into slices. Peel and coarsely chop the onion.
Step 2
  • Fry the rhubarb and onion in the butter in a saucepan.
Step 3
  • Add the sugar, cinnamon stick and water. Bring to the boil and simmer without a lid for 20–30 minutes until thickened, stirring occasionally.
Step 4
  • Flavour with the sambal oelek. Pour the chutney into a well-cleaned jar. Keep cold.
Enjoy!

Ingredients

Rhubarb
350 g
Brown white onion
1
Butter
2 tbsp
Caster sugar
240 g
Cinnamon stick
1
Water
3 tbsp
Sambal oelek
½ tsp
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