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Rhubarb chutney

Rhubarb chutney

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A star rating of 4 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4 - 6

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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal232
low infat0g
saturates0g
carbs55g
sugars54g
fibre3g
protein1g
salt0g
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Ingredients

Method

  • STEP 1

    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.

Goes well with

Recipe from Good Food magazine, March 2017

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A star rating of 4 out of 5.6 ratings
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