Rhubarb and onion chutney

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Rhubarb and orange chutney
Makes 2 jars
500g rhubarb, roughly chopped
1 red onion, chopped
200g caster sugar
200ml cider vinegar
30g fresh ginger, grated
1 cinnamon stick
1/2 tbsp cloves
  1. Add all the ingredients to a large saucepan over a medium heat. Simmer for 1 1⁄2 hours until the rhubarb has broken down and is a jam consistency.
  2. Leave to cool in the pot for 10 minutes, then divide between sterilised jars while still hot.

Per serving: 53kcals, 0.2g fat (0.1g saturated), 12.9g carbs (10.6g sugars), 0.4g protein, 0.8g fibre, 0.003g sodium