Rhubarb Chutney (Vegan) Recipe

Ingredients

• 4 1/4 cups ≈ 1 l chopped rhubarb
• 1/3 cup = 80 ml raw organic apple cider vinegar
• cinnamon** (dessert-like taste; I was immediately thinking of Christmas)
• curry powder * (that was burning!)
• ground white pepper *** (surprisingly good)
• allspice ** (interesting, actually a bit too interesting)
• ground ginger *** (nice, but left my mouth burning again. A tiny amount is enough)
• bitter orange * (no way, just simply didn’t suit the other flavors)
• cardamom ** (was great with rhubarb, but not with chutney. Maybe in a mixed seasoning?)
• crushed, fresh garlic **** (that was nice!)
• fresh basil *** (surprising flavor combination but very nice)
• cherry flavor * (no way; you can just imagine how well cherry and onion go with each other… yup)
• vanilla extract * (well, this was obvious. Think of the combination of onion and vanilla again)
• nutmeg * (I simply couldn’t taste it no matter how much I added it)
• turmeric **** (nice color, nice taste. Gave some burning feeling, though, but that wasn’t bad)
• groud black pepper ** (again I had to add quite much before I could taste it. But in general it was okayish)
• cloves **** (interesting, but in a very positive way. Went really well with rhubarb. Again, could add some spice mix with cloves)
View Full Recipe at Low Carb, So Simple!