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Rhubarb Onion Chutney

Sometimes you feel like something that is both sweet and savoury. So you make something a little like this Rhubarb Onion Chutney…

 

Why I love it

It’s a delicious chutney for whenever you wanted something sweet with a savoury twist. I like it. It’s one of those dishes that plays trick with your head. It looks sweet but it also tastes savoury so you don’t really know what to do with it. It reminds me of the first time I had cranberry sauce with roast (back in my pre-vegan days), it’s weird in a delicious kind of way. This chutney is great with baked tofu or salad… or as a dip with freshly toasted olive bread.

Rhubarb Onion Chutney-2-1

Rhubarb Onion Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dips and Sauces
Serves: Two 300ml mason jars.
Ingredients
  • 1 large onion
  • ⅓ cup xylitol *see notes
  • ½ cup dried cranberries
  • ⅓ cup white wine
  • ⅓ cup white vinegar
  • 1 tbsp balsamic vinegar
  • 1 knob ginger, grated
  • ½ tsp salt
Method
  1. Trim rhubard leave and cut into 1cm pieces
  2. Using Cuisine Companion with a chopping blade, Chop rhubarb and onion 5 seconds speed 5.
  3. Add vinegar and sugar and cook at speed 3, 30 min, 100C
  4. Remove the lid and cook for another 30 min, speed 3, 100C until the liquid reduced and the mixture becomes thick.
  5. Transfer to a sterilised jars.
Notes
*Xylitol is a natural sweetener that is extracted from any woody fibrous plant material. It tastes just like regular table sugar but contain less calories. You can replace ⅓ cup of xylitol with 1 cup of normal sugar.

*If you want a more subtle savoury flavour, use half an onion instead a whole onion.

*For manual method, chop everything by hand and then bring to a boil on the stove and then bring the heat down to simmer, stirring once in a while until the mixture becomes thick.

 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture. I’d love to see your creation.

Keren x 

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