• Clean the rhubarb and cut them into smaller pieces.
• Peel the red onion and garlic and slice them.
• Dice the ginger and chili into small cubes.
• Pour balsamic vinegar, water, apple cider vinegar, honey, and mustard seeds into a saucepan and slowly heat together with the rhubarb, red onion, garlic, chili, and ginger.
• Let it simmer for 20-30 minutes on low heat – stir occasionally.
• Season with salt and honey, cook for a few more minutes, then pour the chutney into sterilized jars with lids.
• Rhubarb chutney stays fresh in the refrigerator for a week.

Serving Suggestions

• Rhubarb chutney is the spicy relative of compote, so it can be eaten with many of the same foods. Try it with chicken or fish and new, small potatoes.
• You can also use it with cheese or as a topping on a piece of smørrebrød, but personally, I prefer serving it as a side dish to dhal, stir-fry, or in savory pancakes. If you want to follow the Nordic trend, you can also add a spoonful or two on top of your gourmet hotdog or let the chutney add a tart, spicy touch to your burger.
• Mix it into a dressing that you can use on a fresh salad.