Cardamom Spiced Apricot and Rhubarb Chutney
User Reviews
5
3 reviews
Excellent
Cardamom Spiced Apricot and Rhubarb Chutney
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A fragrant cardamom and ginger spiced apricot rhubarb chutney.
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Ingredients
- 200 ml cider vinegar 3/4 cup
- 2 tbsp lemon juice
- 400 g light brown sugar soft, 14 oz
- 1 red onion large, peeled and chopped
- 2 tsp ginger minced
- 1 tsp ground cardamom
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cloves ground
- 1/2 tsp chili flakes optional
- lemon zest of one
- 90 g dried apricot soft, chopped, 3 oz
- 1 kg rhubarb chopped, 35 1/4 oz
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.
Notes
- Was cooked in UK measurements and converted to USA measurements for this post.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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