Rhubarb chutney
A simple rhubarb chutney that's a great mix of sweet and tart – spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
- Prep:5 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 232
- fat 0g
- saturates 0g
- carbs 55g
- sugars 54g
- fibre 3g
- protein 1g
- salt 0g
Ingredients
- 250ml cider vinegar
- 100g golden caster sugar
- 300g chopped rhubarb
- 4 chopped Medjool dates
- 1 tsp grated ginger
- 1 cardamom pod
Method
In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.