Rhubarb and Okra Chutney

A sweet and sour chutney featuring rhubarb, okra, and ginger, perfect for pairing with mature hard cheeses.

Vegetarian Rhubarb Condiment Preserve Chutney

Estimated Nutrition

Calories

173.6

kcal / serving

1215.4 kcal total

Carbs

41.2g

per serving

288.5 g total

Fat

0.3g

per serving

2.1 g total

Protein

1.5g

per serving

10.2 g total

Cook Time

minutes

Serves

100ml portions

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Brown Sugar

CondimentsSauces

135

White Wine Vinegar

Fruits

Goji Berries

dried

NutsSeeds

pinch

Coriander

ground

pinch

Salt

Vegetables

piece

Onion

finely chopped

160

Okra

trimmed and chopped

500

Rhubarb

trimmed and cut into 1cm pieces

piece

Chili

Apache or red, deseeded and finely chopped

Ginger

fresh root, peeled and grated

Method

Stir in the sugar until it is fully dissolved.

Add remaining ingredients and simmer for 25 minutes until thickened.

Pour the chutney into sterilised jars and seal tightly.

Boil the onion, okra, and vinegar in a non-reactive saucepan.

Remove the saucepan from the heat and allow the mixture to cool.