You probably know Rhubarb as an ingredient for a dessert dish, partially due to its wonderful pink color. It is full of vitamine C and other vitamines and minerals. Because it is a bit sour, you need a lot of sugar, which neutralizes all the benefits.So, why not make a side dish, hot chutney without sugar?
For a medium jar with 10-15 tablespoons.
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Dried fruits (apricot, prune, dates, etc)
Red chilli pepper
Pinch of salt
Chop the onion very small.
Mash the garlic clove.
Peel and cut the ginger in very very thin slices.
Chop the chilli peper in small rings. Do not discard the seeds if you want your chutney to be originally hot. Otherwise discard the seeds.
Cut the rhubarb in small pieces.
Chop the dried fruit in small pieces too.
Heat the oil in a pan. Add the onions with a pinch of salt. Fry the onions until they are caramelized. Add the garlic and ginger, fry 1 more minute. Add then the dried fruits, rhubarb, chilli pepper, maple syrup, and enough water so that all is just under water. Cook until all becomes a paste.
Solve 1 tsp arrowroot in 1 tbsp water. Add this to the pan. Cook another 1 minute. Transfer to a clean jar.