Recipe: Rhubarb and Dill Chutney

Caption of Rhubarb and Dill Chutney. Image by Edward Daniel (c).

Edward Daniel Rhubarb and Dill Chutney is another classic curry chutney accompaniment – but it can also enrich vegan sausages and burgers. Chutneys are a… Recipes Rhubarb and Dill Chutney European #

Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

300g onions
600g rhubarb
280ml red wine vinegar
140g raw unrefined cane sugar
100g seedless raisins
100g sultanas
Few curry leaves, dried
1 Star Anise
1tsp all spice ground
1tsp mace, ground
Few sprigs of dill

Instructions

Sweat the onions in a little filtered water over a medium heat. As the onions soften and the water evaporates add in the vinegar and dissolve the sugar.
Add all the remaining ingredients save the rhubarb. Bring to the boil and simmer for about 10 minutes.
Add in the rhubarb and simmer for a further 10 minutes. Switch off the heat. Toss in the dill. Cover, getting the sterilised jars ready. (I normally have mine in the oven coming out).
Pot into sterilised jars.
Store in a cool dark place. You can either allow the flavours to mature for about 4 or use within that period. Once open store in the fridge for up to 4 weeks.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".