Rhubarb and Onion Chutney
The perfect accompaniment to your cheese board
-
1 Hour 45 Minutes
-
Serves Makes 2 jars
30 Minutes
Serves 2
What you'll need…
- 500g Potatoes
- 2 Tablespoons Sunflower Oil
- 1 Onion
- 1 Red Chilli
- 2 Teaspoons Cumin Seeds
- 2 Teaspoons Black Mustard Seeds
- 1 Teaspoon Ground Tumeric
- Ginger (a thumb sized piece)
- 3 Garlic Cloves
- 400g Spinach
- Juice of 1/2 Lemon
The method
1
Peel and chop your potatoes into chunks. Boil in salted water for 10-15 minutes and then drain.
2
Whilst the potatoes are cooking, chop your onion, chilli, and shred the ginger.
3
Heat the oil over a medium heat and fry the onions until they begin to caramelise, then add the chilli and spices. Cook for a further 5 minutes and then add the ginger and garlic and fry for another 2 minutes.
4
Add in the spinach along with 100ml of water and the cooked potatoes. Simmer for 5 minutes until the water has evaporated and the spinach has wilted.
5
Season to your taste and add in the lemon juice. Enjoy!
Recipe from Olive Magazine.
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