Raw rhubarb-mint chutney


  • Chop 2 or 3 stalks of rhubarb finely.
  • Seed and mince 1 small chile pepper
  • Chop 10 to 15 mint leaves. Spearmint is recommended.

Combine the rhubarb, pepper, and mint with 2 to 3 tablespoons of raw or brown sugar and a bit of salt. Allow the flavors to mellow for at least 2 hours, then adjust sugar and salt to taste.

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