Rhubarb not just for sweets – home cook shares savory chutney recipe
Rhubarb season is in full swing, and Ilze Liguori offers a simple yet flavorful savory chutney recipe that pairs perfectly with meat dishes.
Rhubarb is often used in sweet dishes, but it can also complement savory mains. Home cook Ilze Liguori suggests making a savory chutney from rhubarb.
The recipe requires 500 g rhubarb, a small red onion, two garlic cloves, 100 g brown sugar, 100 ml apple cider vinegar, half a teaspoon of ginger powder, a pinch of chili, salt, pepper, and oil for frying.
Cut the rhubarb into evenly thick pieces; finely chop the onion and garlic. Heat oil in a pot and fry the onion until soft, then add the rhubarb, garlic, and spices. Simmer on low heat until the mixture thickens. Add sugar and vinegar. Once ready, pour the chutney into a sterilized jar with a lid and serve with meat dishes.
If the rhubarb is very juicy, evaporate excess liquid by stirring over low heat without a lid until the desired consistency is reached.
