Chutney with rhubarb, red onion, fennel and coriander seeds
8-10 stalks rhubarb
1 large red onion
½ tbsp. whole coriander seeds
½ tbsp. whole fennel seeds
3 tbsp. cane sugar
3 tbsp. apple vinegar
Cut the top and bottom of the rhubarb, take care not to cut too much of.
Clean rhubarb, and cut them into about 1 cm long pieces. Cook on low heat along with chopped onion, coriander seeds, fennel seeds, sugar, apple vinegar.
Let chutney boil, to approximately 15-20 min. into a firm chutney
Then put the chutney on jar, and let it cool off.
Chutney can be eaten immediately or stored in the refrigerator for 2-3 weeks.
Chutney is good for fried fish, such as mackerel or garfish, but is also good for cold cut and charcuterie.