Rhubarb chutney
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Rhubarb chutney

By Rosie Birkett

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

  • Prep:5 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 232
  • fat 0g
  • saturates 0g
  • carbs 55g
  • sugars 54g
  • fibre 3g
  • protein 1g
  • salt 0g

Ingredients

  • 250ml cider vinegar
  • 100g golden caster sugar
  • 300g chopped rhubarb
  • 4 chopped Medjool dates
  • 1 tsp grated ginger
  • 1 cardamom pod

Method

  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.

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