Rhubarb chutney
This aromatic and tangy rhubarb chutney is great with cheese and cold meats, and is simple and speedy to make.
Try it with Olia's
Ukrainian kolach
and slices of cheddar.
From Saturday Kitchen
Ingredients
- 2 tbsp vegetable oil
- 1 banana shallot, chopped
- 2 garlic cloves, chopped
- 2cm piece fresh ginger, chopped
- 1 bunch rhubarb, chopped
- 1 star anise
- 1 cinnamon stick
- 2 juniper berries, crushed
- 100ml/3½fl oz white wine vinegar
- 125g/4½oz soft brown sugar
Method
Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes.
Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft.
Decant into jars and leave to cool before using.
