Rhubarb and fig chutney recipe | Sainsbury`s Magazine
Tangy rhubarb with sweet dried figs get a kick of heat from English mustard and seeds in this great accompaniment for a weekend cheeseboard.
Ingredients
- 1 tbsp olive oil
- 400g shallots, sliced
- 1 tbsp mustard seeds
- 1 tbsp mustard powder
- 600g rhubarb, sliced into 2cm chunks
- 200ml red wine vinegar
- 200g light brown soft sugar
- 200g dried figs, roughly chopped
- 1 tbsp fresh thyme, leaves picked
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