Now I truly must
be becoming British as I have made my first ever chutney! I was
inspired to this by some rhubarb I received from a nearby garden and
wanted to make something new out of rhubarb.
This chutney is
very easy and quick to make. I think I'm going to make more of this
and other chutneys in the future.
400g rhubarb
1 onion
100ml Aspall cyder
vinegar
200g sugar
Ginger powder
Peel and chop the
rhubarb into small pieces. Also chop the onion.
Heat the chopped
onion, vinegar, sugar and ginger powder in a pan and boil for about 5
minutes. Add the rhubarb and let simmer for about 20 minutes. The
chutney should reach a thicker consistency. I first was reluctant
adding so much sugar, but it really is needed and the end result is
tasty.
I ate this chutney
with some cider battered smoked cheddar and zucchini oven fries out of homegrown small zucchinis. It
went really well with the smoky taste.
Your VegHog
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