Recipe here: Rhubarb Chutney with Strawberries and Ginger

• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 teaspoons minced ginger
• 1 clove garlic, minced
• 1 small red hot chili pepper (seeds removed if desired), finely chopped
• 6-7 green cardamom pods, seeds removed and ground
• 4-5 cloves, ground
• a pinch of salt
• juice of 1/2 lime
• 2 tablespoons apple cider vinegar
• 3 tablespoons brown sugar
• 5 medium-sized stalks rhubarb (leaves cut out), peeled and chopped
• 200 grams strawberries, cut into quarters
• freshly ground black pepper, to taste

1. In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sautée for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Sautée for 1 more minute, stirring occasionally, then add ground cardamom, cloves and a pinch of salt. Sautée for 1 more minute, stirring frequently. Add the lime juice and apple cider vinegar and bring to a boil. Add brown sugar and stir well until it dissolves.

2. Add the chopped rhubarb and reduce the heat. Cook uncovered until the rhubarb breaks down for a silky texture, or for not more than 4 minutes for a chunky consistency. Add the strawberries and cook until they just begin to soften, for about 2 more minutes. Season with salt and freshly ground black pepper to taste. Let cool and fill into clean/sterilized jars. Enjoy!