Strawberry Rhubarb Chutney
Author: Alexa Schirm
Serves: 6
- 4 Tbsp butter
- ½ small onion, diced
- ½ tsp cinnamon
- ½ tsp allspice
- 2 pinches paprika
- 1 tsp Dijon mustard
- 5 cups rhubarb, diced
- 2 cups strawberries, diced
- 1 Tbsp apple cider vinegar
- 2-3 tsp honey (optional)
- In a small saucepan heat butter over low-medium heat.
- Add in onion and saute until tender.
- To onion, add cinnamon, allspice, paprika and dijon mustard. Stir and heat until fragrant (1-2 minutes).
- Add in rhubarb and strawberries and let simmer down, mashing with a potato masher occasionally for 10-12 minutes.
- Once chutney is soft and fruit is broken down add in apple cider vinegar and let reduce 1-2 minutes.
- Remove from heat and stir in honey.
- Serve warm over grilled meats, on salads or on top of your pancakes.
Recipe by Simple Roots at https://simplerootswellness.com/grilled-chicken-skewers-with-strawberry-rhubarb-chutney/
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