Rhubarb Chutney with Raspberries

Name: Rhubarb Chutney with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 5
Cuisine: Europe, Swedish, Scandinavian
Ingredients: 1 kg rhubarb; 200 g red onions; 6 Garlic cloves; 60 g fresh ginger; 250 g raspberries; 100 ml apple juice; 1 tsp ground cumin; 1 tsp mustard powder; 150 g sugar; Salt; black pepper (freshly ground)

Prep: 15min

| Servings: 5 | Cook: 30min

Rhubarb chutney with raspberries is a recipe featuring fresh ingredients from the chutney category. Try this and other recipes from Spoonsparrow!

Ingredients

1 kg rhubarb
200 g red onions
6 Garlic cloves
60 g fresh ginger
250 g raspberries
100 ml apple juice
1 tsp ground cumin
1 tsp mustard powder
150 g sugar
Salt
black pepper (freshly ground)

Instructions

1.
Wash, trim and dice the rhubarb. Peel the onions, garlic and ginger. Dice everything small and combine with the rhubarb in a pot. Rinse the raspberries and mix them with the juice, cumin, mustard and sugar. Stir while bringing to a boil and simmer for about 30 minutes until thickened, stirring frequently. Finally, optionally mash slightly and season with salt and pepper. Pour the hot chutney into clean canning jars, fill them full, seal and let cool upside down.