Rhubarb chutney

Rhubarb chutney

By
From
The New Nordic
Makes
2 x 300g jars
Photographer
Simon Bajada

The natural tartness of rhubarb makes it the perfect candidate for preserving with sugar and vinegar.

Ingredients

Quantity Ingredient
4 rhubarb stalks, chopped into 2 cm dice
3 tablespoons caster sugar
1/2 teaspoon salt
1 onion, finely diced
1 tablespoon rapeseed oil
2 teaspoons mustard seeds
1 tablespoon apple cider vinegar

Method

  1. Sterilise the glass jars by washing them thoroughly in hot soapy water, rinsing well, then putting them on a baking tray in a low oven (120°C) for 20 minutes. Leave to cool.
  2. Toss the chopped rhubarb in the sugar and the salt.
  3. Gently fry the onion in the oil over a medium heat for 5 minutes, until soft and translucent.
  4. Add the mustard seeds and when they start to pop stir in the rhubarb and vinegar. Cover with a lid and cook for 5 minutes, until the rhubarb softens and collapses. Remove the lid and cook for a further 7 minutes, stirring occasionally. Set aside to cool.
  5. Transfer to the sterilised jars and keep in the refrigerator for up to a week.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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