Rhubarb Chutney with Strawberries and Ginger

In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sauté for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Sauté for 1 more minute, stirring occasionally.

Add ground cardamom, cloves and a pinch of salt. Sauté for 1 more minute, stirring frequently. Add lime juice and apple cider vinegar and bring to a boil. Add brown sugar and stir well until it dissolves.

Add chopped rhubarb and reduce the heat. Cook uncovered until rhubarb breaks down for a silky texture, or not more than 4 minutes for a chunky consistency. Add strawberries and cook until they just begin to soften, for about 2 more minutes. Season with salt and freshly ground black pepper to taste.

Let cool and fill into clean or sterilized jars. Serve with crusty bread (recipe on my blog), grilled vegetables or meat. Enjoy!

Note: To thicken chutney, cook it with the lid off until liquid evaporates. If it’s too thick, just add a bit more lime juice. Refrigerate for 7–10 days. To store it longer, store the chutney into sterilized jars.