Ingredients:
•500 g rhubarb in smaller pieces
•2 red onions sliced
•1 tablespoon vinegar
•5 dl sugar (or 3/4 dl honey)
•¾ dl water
•1 fresh bell pepper chopped
•1 tablespoon fresh grated ginger
•1 tablespoon curry or other spice to taste (e.g., garam masala or 2 finely chopped garlic cloves)
•2 teaspoons salt
Let the rhubarb, red onion, vinegar and water boil together for about 10 minutes. Then add the other ingredients and let everything boil together on low heat for about 30 minutes. Stir occasionally so it does not burn. Pour into hot jars that you have cleaned thoroughly.
Let it ripen for a few days and mix in a little sour cream or yoghurt just before you serve it.
The rhubarb chutney has a warm and full-bodied taste, a little sweet and a little strong; it is absolutely delicious on biscuits or bread with brie and is perfect for accompanying grilled meat or chicken.
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