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Rhubarb chutney

It’s almost like a kind of Nordic aromatic ketchup that can be used as a sweet-and-sour accompaniment to a wide variety of dishes. Use it in braised stews, with couscous and rice dishes
– and, of course, with cheese.

Ingredients

Ingredients
1 kg rhubarb
3 shallots
3–4 cm of fresh ginger
200 ml apple cider vinegar
100 g honey
300 g sugar
1½ tbsp mustard seeds
1 cinnamon stick
6 cardamom pods; crush them in a mortar and remove the seeds
1 red chilli, finely diced
1 tsp salt

See video guides here

Instructions

Chutney

Slice the rhubarb stalks into 1 cm pieces, finely chop the shallots, grate the ginger and place everything in a saucepan with the rest of the ingredients. Bring to the boil, then simmer for 15 minutes before transferring the chutney to sterilised jars.

Store the chutney in the fridge, where it will keep for at least 6 months unopened and for about 2–3 weeks after opening the jar.