Rhubarb and Dill Chutney is another classic curry chutney accompaniment – but it can also enrich vegan sausages and burgers. Chutneys are a great way to enhance dishes. I love the tart taste of the rhubarb which with the spices.
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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.
