Sauces

Rhubarb chutney

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 teaspoons olive oil
1 red onion, finely chopped
4 tablespoons soft brown sugarlight brown cane sugarX
3 cups chopped, uncooked rhubarb
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Heat oil in a non-stick pan. Cook onion until soft and slightly golden. Sprinkle over sugar and cook until onion starts to caramelise.

2 Add chopped rhubarb to pan. Mix well. Cover and cook over a gentle heat for about 8-10 minutes until rhubarb becomes tender and just holds its shape.

3 Stir in vinegar and heat for a few more minutes. Season. Serve with sliced meat of your choice, a salad, or steamed mixed vegetables.

HFG tip

This chutney will keep stored in the fridge in a sealed container for 4 days.

Nutrition Info (per serve)

Calories 93 cal

Kilojoules 390 kJ

Protein 1 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 12 g

Dietary fibre 2 g

Sodium 150 mg

Calcium 110 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT