Cardamom Spiced Apricot and Rhubarb Chutney

Name: Cardamom Spiced Apricot and Rhubarb Chutney
Cook time: 35 min
Yield: 1 serving
Ingredients: 200 ml (3/4 cup) cider vinegar; 2 tbsp lemon juice; 400 g (14oz) soft light brown sugar; 1 large red onion peeled and chopped; 2 tsp minced ginger; 1 tsp ground cardamom; 1 tsp salt; 1/2 tsp all spice; 1/2 tsp ground cloves; 1/2 tsp chili flakes; zest of one lemon; 90 g (3oz) soft dried apricots chopped; 1 kg (35 1/4 oz) rhubarb chopped

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Course
Side Dish, Lunch, Others
Cuisine
Vegan

Cardamom Spiced Apricot and Rhubarb Chutney

Jasper Henson

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A fragrant cardamom and ginger spiced apricot rhubarb chutney.

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Ingredients

200 ml (3/4 cup) cider vinegar
2 tbsp lemon juice
400 g (14oz) soft light brown sugar
1 large red onion peeled and chopped
2 tsp minced ginger
1 tsp ground cardamom
1 tsp salt
1/2 tsp all spice
1/2 tsp ground cloves
1/2 tsp chili flakes optional
zest of one lemon
90 g (3oz) soft dried apricots chopped
1 kg (35 1/4 oz) rhubarb chopped

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Instructions

Combine all the ingredients in a heavy bottomed saucepan.
Slowly bring to a boil, reduce heat, cover, and simmer for 25-30 minutes stirring occasionally until nice and thick.
You can serve this chutney immediately and store in the fridge for up to a month.
Or transfer into sterlised jars until needed.
This makes approximately 1 kg of chutney.