Cardamom Spiced Apricot and Rhubarb Chutney
A fragrant cardamom and ginger spiced apricot rhubarb chutney.
Bintu Hardy | Recipes From A Pantry
(3/4 cup) cider vinegar
(14oz) soft light brown sugar
large red onion peeled and chopped
Zest of one lemon
(3oz) soft dried apricots chopped
(35 1/4 oz) rhubarb chopped
Combine all the ingredients in a heavy bottomed saucepan.
Slowly bring to a boil, reduce heat, cover, and simmer for 25-30 minutes stirring occasionally until nice and thick.
You can serve this chutney immediately and store in the fridge for up to a month.
Or transfer into sterlised jars until needed.
This makes approximately 1 kg of chutney.
Was cooked in UK measurements and converted to USA measurements for this post.