Rhubarb Strawberry Ginger Chutney

In a large skillet, heat olive oil (1 tbsp) over medium heat. Add onion (1 red) to the skillet. Sautée for 1 minute, stirring occasionally, then add minced ginger (2 tsp), garlic (1 clove) and red hot chili pepper (1 small). Sautée for 1 more minute, stirring occasionally, then add cardamom pods (6.5 green), cloves (4.5) and a [pinch salt]. Sautée for 1 more minute, stirring frequently. Add juice (0.5 lime) and apple cider vinegar (2 tbsp) and bring to a boil. Add brown sugar (3 tbsp) and stir well until it dissolves.

Add the rhubarb (5 stalks) 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 (200 g) 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!