Preparation

1

Step 1

Cut off the ends of the asparagus, then peel the lower third of the spears. Cut the asparagus into thin slices. Peel and finely dice the onion, wash the rhubarb and peel off the skin with the tough fibers. Also cut into small cubes. Halve the chili pepper lengthways, remove the stem, seeds and white partitions, cut the pod halves into very small cubes.

2

Step 2

Heat the oil and sauté the asparagus, onion, rhubarb and chili in it until colourless. Sprinkle the sugar on top and deglaze with the white wine vinegar.

3

Step 3

Season with salt and pepper. Simmer for 20 - 30 minutes while stirring until the mixture has a thick consistency. Taste again.

4

Step 4

Pour the chutney into the prepared jars up to 1 cm below the rim. Close the jars with a preserving ring, glass lid and preserving clips. Heat in a 100°C water bath for 30 minutes to preserve.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 500.0 g green asparagus
  • 1.0 large Onion
  • 2.0 stalks Rhubarb
  • 1.0 Chilli pepper
  • 1.0 tbsp Sunflower oil
  • 30.0 g Brown sugar
  • 50.0 ml White wine vinegar
  • Salt, ground pepper