Rhubarb Elderflower Chutney
Spoonsparrow rhubarb elderflower chutney is the perfect summer side for grilled or lightly fried meat.
Ingredients
- 1 onion
- 20 g ginger (1 piece)
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 75 ml apple cider vinegar
- 60 g coconut palm sugar
- 500 g rhubarb
- 1 Organic Orange
- 2 handfuls elderflower blossoms
- Salt
- Pepper
Instructions
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1.
Boil jars with lids in a large pot of hot water for about 10 minutes. Remove jars from the water and turn them upside down on clean kitchen towels to cool.
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2.
Peel and finely dice onion and ginger. Coarsely crush coriander and mustard seeds in a mortar. Roast together in a fat‑free pan over medium heat for 3 minutes. Deglaze with vinegar and 50 ml water. Add onion, ginger, and coconut palm sugar and simmer gently for about 5 minutes.
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3.
Meanwhile wash, trim, and cut rhubarb into small pieces. Rinse the orange hot, pat dry, zest finely, and squeeze out the juice. Combine both with the rhubarb in the spice stock and stir occasionally over low heat for about 30 minutes until thickened into chutney.
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4.
Remove elderflower blossoms from stems and fold them into the chutney. Bring to a boil again, season with salt and pepper, then fill prepared jars and seal tightly while cooling.
