Rhubarb Chutney

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Rhubarb Chutney

Yield: 1 pint

Author: Stephanie Hamill, SantoshaPath.com

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Shown here with Khichdi Fritters, this quick and easy chutney adds the perfect punch of flavor to any dish.

Ingredients

• 2/3 cup sugar or jaggary
• 1/4 cup ACV with the mother
• 12 small to medium stalks of rhubarb (about a pound)
• 1 finely chopped shallot
• handful of chopped dried cherries
• 1/2 t each: garlic powder, ground ginger, chili powder, allspice
• 1 dried red pepper, crushed

Instructions

1. Bring the sugar and vinegar to a boil.
2. Add remaining ingredients.
3. Cook, stirring occasionally for about 8 minutes, until rhubarb is starting to fall apart.
4. Remove from heat and let cool before serving.
5. Can store in a pint jar until use.