African•gourmet
Cardamom Spiced Apricot and Rhubarb Chutney
A fragrant cardamom and ginger spiced apricot rhubarb chutney.
- Prep time
- 14 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 ml (3/4 cup) cider vinegar
- 2 tbsp lemon juice
- 400 g (14oz) soft light brown sugar
- 1 large red onion peeled and chopped
- 2 tsp minced ginger
- 1 tsp ground cardamom
- 1 tsp salt
- 1/2 tsp all spice
- 1/2 tsp ground cloves
- 1/2 tsp chili flakes (optional)
- Zest of one lemon
- 90 g (3oz) soft dried apricots chopped
- 1 kg (35 1/4 oz) rhubarb chopped
Instructions
- 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.