LOW CARBOHYDRATE RHUBARB AND GINGER CHUTNEY
- 3 cups of chopped rhubarb
- ½ medium onion, chopped
- 2 teaspoons powdered ginger
- 2 tablespoons chopped fresh ginger
- ½ teaspoon chilli powder
- ½ teaspoon cardamom powder or 3 cardamom pods, crushed
- 1 stick of cinnamon
- ½ teaspoon salt
- 200 – 250 ml allulose (or sweetener of your choice to taste) OR 150 ml sugar
- 60 ml Apple cider vinegar
Put all the ingredients in a pot and cook uncovered over medium heat for about 25 – 30 minutes until the chutney is nice and thick.
Discard the cinnamon stick, and the whole cardamom pods if you used them, ladle into a bottle and keep in the fridge.
Recipe and photo: Ilze Jacobs
