Rhubarb Onion Chutney

Ingredients

• 2 stalks rhubarb (about 300 g)
• 1 Red Onion
• 1.5 cm fresh ginger
• 1 vanilla pod
• 100 ml apple cider vinegar
• 150 g sugar
• 1 tbsp green peppercorns (glass jar)
• Salt
• Cayenne pepper

Instructions

1. 1.

   Wash, trim, peel and cut the rhubarb into about 1 cm cubes. Peel and finely chop the onion and ginger. Split the vanilla pod lengthwise and scrape out the seeds.

2. 2.

   Heat the vanilla pod and seeds with the onion cubes, ginger, rhubarb, vinegar, and sugar in a pot over medium heat and simmer for 7-10 minutes. Stir in the peppercorns and season with salt and cayenne pepper to taste.

3. 3.

   Transfer the hot mixture into sterilized jars, seal them, place on lids for about 15 minutes, then flip and let cool.