Rhubarb Peach Chutney Recipe

Name: Rhubarb Peach Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon whole fennel seed; 1/2 teaspoon whole fenugreek seed; 1 teaspoon whole brown mustard seed; 1 teaspoon whole coriander seed; 8 pods green cardamom; 1 tablespoon olive oil; 1 medium onion - diced; 1 cup cider vinegar; 1 cup light brown sugar; 8 cups diced rhubarb; 2 cups diced peaches; 1/2 cup golden raisins; 1/2 teaspoon cinnamon (Vietnamese preferred); 1/2 tablespoon kosher salt

Servings: persons

1/2 teaspoon whole fennel seed
1/2 teaspoon whole fenugreek seed
1 teaspoon whole brown mustard seed
1 teaspoon whole coriander seed
8 pods green cardamom
1 tablespoon olive oil
1 medium onion - diced
1 cup cider vinegar
1 cup light brown sugar
8 cups diced rhubarb
2 cups diced peaches
1/2 cup golden raisins
1/2 teaspoon cinnamon (Vietnamese preferred)
1/2 tablespoon kosher salt

1
Toast your spices in a heavy skillet over medium heat until the mustard seeds start to pop and they smell fantastic. Remove them to a martar and pestle and gently crush them, and remove the cardamom pods (take the seeds out first!)
2
In a large heavy pot, saute the onions in the olive oil until they just turn clear. Add the rhubarb, vinegar and brown sugar and bring to a simmer. Add the remaining ingredients and allow to simmer until it is very soft and has reduced to a thick compote. On low this will take 35-45 minutes. Stir often to avoid scorching. Feed and change Henry.
3
If you are canning - clean and sterilize your jars. put the tops in hot water. Fill each jar with chutney, wipe the rim clean, seat the top and then twist the ring on. When all jars are ready, process in boiling water for 10 minutes, making sure the jars are completely covered with water. Remove them from the pot and allow them to sit undisturbed until they are completely cool, at least 12 hours.

263

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/2 teaspoon whole fennel seed, 1/2 teaspoon whole fenugreek seed, 1 teaspoon whole brown mustard seed, 1 teaspoon whole coriander seed, and more.

Yes, Rhubarb Peach Chutney 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.

Rhubarb Peach Chutney

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