Rhubarb Chutney with Ginger

Ingredients

• 2 shallots
• 6 cm ginger
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 bay leaf
• 50 ml apple cider vinegar
• 80 g brown sugar
• 500 g rhubarb
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and finely chop the shallots. Peel and dice the ginger. Coarsely crush the coriander and mustard seeds in a mortar. Bring together the shallots, ginger, bay leaf, vinegar, and sugar to a boil and let simmer gently for about 5 minutes. Add a little water if needed.

2. 2.

   Wash and trim the rhubarb, cutting into roughly 1 cm pieces. Add to the spice broth and cook, stirring occasionally, for about 10 minutes until it reduces. Season with salt and pepper, then fill jars. Let cool sealed before serving.