Rhubarb chutney

1 of 5-a-day chutney condiment gluten free low fat rhubarb spring vegan

N/A

Source

Ingredients

250ml cider vinegar

100g golden caster sugar

300g chopped rhubarb

4 chopped medjool dates

1 tsp grated ginger

1 cardamom pod

Method

In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.