Rhubarb Chilli Chutney
|This chutney is an ideal condiment for Indian dishes, sandwich filling or as part of a salad, spreads and crackers-style lunch, as shown here.|
250g chopped rhubarb
1 apple, cored and chopped but not peeled
1 1/2 large chillis, chopped (exactly how many chillis will depends on their size, heat and your personal taste, though. My chillis were ordinary supermarket ones, not scotch bonnets or other super-hot types.)
2 tabs olive oil
2 tabs agave
1 1/2 tsps mustard seeds
1 tsp cumin seeds
1 tab water
1 tsp seasalt/ Himalayan pink salt
- Chop the fruits and chillis, and set aside.
- Toast the seeds lightly in the oil, turn down the heat a little and add the chopped fruit and chillis, stir-frying for a minute or two until thoroughly mixed.
- Add the water, salt and agave and simmer over a low heat until the rhubarb and apple has broken down somewhat.
- Bottle in a sterilised jam jar and when cool, store in the fridge with the lid on. The flavours are even better after a few hours!