(at time of publication)
- 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
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.
This chutney will keep stored in the fridge in a sealed container for 4 days.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 2g
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