Rhubarb Nectarine Chutney

Recipe from the Ayurveda kitchen in Birstein by Kerstin Rosenberg


Ingredients for 4 persons

2 rhubarb stalks

2 nectarines

1 thin slice of ginger

200 ml apple juice

2 tablespoons whole cane raw sugar

3 cloves

1/2 cinnamon stick

¼ tsp turmeric

1/2 tsp ginger powder

1/4 tsp rock salt

¼ tsp trikatu



Peel the rhubarb and cut into 2 cm wide strips. Remove the seeds from the nectarines and dice them. Finely chop the fresh ginger. Add the cloves and cinnamon stick and put everything together in a small saucepan. Cover with whole cane raw sugar and apple juice and bring to the boil. 2.

After 10 minutes, add the remaining spices, bring to the boil once and then leave to infuse.

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