Rhubarb Chutney With Strawberries And Ginger Recipe

Name: Rhubarb Chutney With Strawberries And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 Small Red Onion, Finely Chopped; 2 teaspoons Minced Ginger; 1 clove Garlic, Minced; 1 Small Red Hot Chili Pepper (seeds Removed If Desired), Finely Chopped; 6 Green Cardamom Pods, Seeds Removed And Ground; 4 Cloves, Ground; 1 pinch Salt; 1/2 Lime, Juiced; 2 Tablespoons Apple Cider Vinegar; 3 Tablespoons Brown Sugar; 5 Medium-sized Stalks Rhubarb (leaves Cut Out), Peeled And Chopped; 1-1/2 cup Strawberries, Cut Into Quarters; Freshly Ground Black Pepper, To Taste

Servings: persons

1 Tablespoon Olive Oil
1 Small Red Onion, Finely Chopped
2 teaspoons Minced Ginger
1 clove Garlic, Minced
1 Small Red Hot Chili Pepper (seeds Removed If Desired), Finely Chopped
6 Green Cardamom Pods, Seeds Removed And Ground
4 Cloves, Ground
1 pinch Salt
1/2 Lime, Juiced
2 Tablespoons Apple Cider Vinegar
3 Tablespoons Brown Sugar
5 Medium-sized Stalks Rhubarb (leaves Cut Out), Peeled And Chopped
1-1/2 cup Strawberries, Cut Into Quarters
Freshly Ground Black Pepper, To Taste

1
In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Saute for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Saute for 1 more minute, stirring occasionally.
2
Add ground cardamom, cloves and a pinch of salt. Saute for 1 more minute, stirring frequently. Add lime juice and apple cider vinegar and bring to a boil. Add brown sugar and stir well until it dissolves.
3
Add chopped rhubarb and reduce the heat. Cook uncovered until rhubarb breaks down for a silky texture, or not more than 4 minutes for a chunky consistency. Add strawberries and cook until they just begin to soften, for about 2 more minutes. Season with salt and freshly ground black pepper to taste.
4
Let cool and fill into clean or sterilized jars. Serve with crusty bread (recipe on my blog), grilled vegetables or meat. Enjoy!
5
Note: To thicken chutney, cook it with the lid off until liquid evaporates. If it's too thick, just add a bit more lime juice. Refrigerate for 7-10 days. To store it longer, store the chutney into sterilized jars.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 Small Red Onion, Finely Chopped, 2 teaspoons Minced Ginger, 1 clove Garlic, Minced, and more.

Yes, Rhubarb Chutney With Strawberries And Ginger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rhubarb Chutney With Strawberries And Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions