Cardamom Spiced Apricot and Rhubarb Chutney
A fragrant cardamom and ginger spiced apricot rhubarb chutney.
Ingredients
- 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
- 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.
Notes
Was cooked in UK measurements and converted to USA measurements for this post.