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Cardamom Spiced Apricot and Rhubarb Chutney
5 from 3 votes

Cardamom Spiced Apricot and Rhubarb Chutney

A fragrant cardamom and ginger spiced apricot rhubarb chutney.

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

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

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

Notes

  • Was cooked in UK measurements and converted to USA measurements for this post.