Rhubarb Chutney

Cut the rhubarb into 1-2 cm pieces. Peel and chop the onion coarsely.
Mix all ingredients and let them cook on low heat to a viscous mass. Stir the pot occasionally.
Pour into clean jars and allow to mature for about 2 weeks.
350 g rhubarb
1 onion
250 g sugar (3 cups)
1 1/2 teaspoons water
1 1/2 teaspoons vinegar (12%)
1/2 teaspoon cinnamon
1/2 teaspoon whole yellow mustard seeds
1/2 tsp ground coriander
1/2 teaspoon chili powder
1 pinch white pepper
2 pinches cayenne pepper

The recipe is from:
linas och binas AB/Havängsprodukter
Sillaröd Nickebo
273 57 BRÖSARP
[email protected]

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