Rhubarb Chutney

A picture named M2

Planning for Easter lunch on Sunday, will have beef and lamb shashlik and want to have one hot side so I made a rhubarb chutney today so it will have some time to mature the flavors, it a little bit reminds me of the plum sauce that is served with shashlik in Caucasus.
Rhubarb Chutney

1 lb/500 g rhubarb
6 dried apricots
1 1/4 cup/3 dl demerara sugar or any brown sugar
1/2 cup/1 dl white vinegar
1 teaspoon ginger
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon

Mix all ingredients and simmer for about 30 minutes. Best served after a few days in the fridge.

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