Rhubarb Chutney
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.
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.
