Rhubarb mango chutney
Time
Preparation time: 20 min.
Cooking or baking time: 5 min.
Total preparation time: 25 min.
This rhubarb mango chutney goes perfectly with meat and cheese, but also as a roll spread.
ingredients
- 1 onion
- 1 mango (very ripe)
- 1/2 teaspoon cinnamon
- 1 teaspoon paprika powder (rose-sharp)
- 1/4 tsp nutmeg
- 100 g of brown sugar
- 80 ml of vinegar
- 200 ml of water
- 400 g red rhubarb stalks (as ripe as possible)
- salt
preparation
- Peel the onions and dice them. Then peel the mango and dice the pulp.
- Put the cubes of diced mango cubes in a saucepan and cook with the spices (cinnamon, paprika, nutmeg), sugar, vinegar and water over medium heat for about 10 minutes.
- In the meantime peel the rhubarb, cut into slices about 2 cm thick and also put in the pot and cook for another 5 minutes.
- Before the chutney is bottled in glasses rinsed with hot water, it must be seasoned with salt.
- Close the glasses, turn them upside down and you're done.
