Chutney für Rhabarberfans

Nachdem ich euch im letzten Jahr ein Mango-Cranberry und ein Apfel-Chili Chutney vorgestellt habe, geht es in diesem Jahr mit einem Neuen weiter.

Chutneys sind nicht nur schmackhaft zu gegrilltem Gemüse und/oder Fleisch, sondern auch eine tolle Geschenkidee. Solche Geschenke kommen von Herzen, wurden mit viel Liebe und guten Zutaten hergestellt und sie verstauben nicht im Regal. Meinen Vorsatz, 2015 nur Leckereien zu verschenken, halte ich bis jetzt sehr gut ein. Und die Beschenkten sind auch hellauf begeistert. 🙂 



So bekommt ihr Einmachgläser steril:
Natürlich gibt es mehrere Möglichkeiten die Einmachgläser steril zu bekommen. Zum Einen kann man die geöffneten Gläser für 10 Minuten in den Backofen bei 180°C stellen und sie anschließend solange im geschlossenen Backofen lassen, bis sie vollständig ausgekühlt sind.
Die Einmachgläser kommen in einem großen Topf mit heißen Wasser, wo sie 10 Minuten ausgekocht werden. Danach gebt ihr sie auf ein sauberes Geschirrtuch zum Auskühlen.
Ihr stellt die Einmachgläser in die Spüle und übergießt sie zweimal mit heißen Wasser.
Das heiße Wasser bekommt ihr in wenigen Minuten aus dem Wasserkocher. Danach wieder die Gläser auf einem sauberen Geschirrtuch auskühlen lassen.
Verbrennt euch bitte nicht.
Und denkt auch dadran die Deckel und Gummis der Einmachgläser zu sterilisieren und somit keimfrei zu bekommen.
So bleibt euer Chutney (Marmelade und Co.) länger haltbar! 
Für 4 kleine Gläser. (Pro Glas circa 120-150g)
Folgende Zutaten werden benötigt:
200g Rhabarber
1 Zwiebel
etwas Ingwer, frisch gerieben
1 Chilischote
20g Cranberries
1 kleiner Apfel
1 Zitrone
2 EL Agavendicksaft
100g Zucker
Prise Curry
Prise Zimt
50ml (Apfel)Essig
50ml Wasser
1 TL Salz
1/2 TL Kreuzkümmel
Den Rhabarber säubern und in gleichmäßige Stücke schneiden. Den Apfel waschen, wer mag darf ihn auch schälen, das Kerngehäuse entfernen und in Stücke schneiden, die ungefähr den Rhabarberstücken gleichen. Die Zwiebel schälen und kleinschneiden und zusammen mit den Rhabarber- und Apfelstücken einen Topf geben.
Wasser, Essig, Zucker, Cranberries, Agavendicksaft und den Ingwer mit in den Topf geben.
Die Zitrone abschälen und die Schale zusammen mit den Zitronensaft auch in den Topf geben.
Die Chilischote grob zerschneiden, mit Salz, Zimt, Kreuzkümmel und Curry unter die Zutaten im Topf rühren.
15 Minuten ziehen lassen.
Nun darf der Topfinhalt aufgekocht werden. Circa 5 Minuten kochen lassen, dann die Temperatur runterschalten, dass das Chutney nur noch schwach köchelt. Regelmäßig umrühren und nach 40 Minuten in die sterilen Gläser abfüllen.
Kühl, trocken und dunkel gelagert ist das Chutney mehrere Monate haltbar.
Viel Spaß beim Nach(ein)kochen. 🙂 
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84 thoughts on “Chutney für Rhabarberfans

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    das ist sehr schade. 🙁
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    Viele liebe Grüße

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