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
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.
