Hoppers
These coconut-laced, rice flour pancakes filled with curry and topped with the sweet-spicy sambol and fruity chutney are perfect for a Sri Lankan feast
Rhubarb chutney
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 250ml cider vinegar
- 100g golden caster sugar
- 300g chopped rhubarb
- 4 chopped medjool dates
- 1 tsp grated ginger
- 1 cardamom pod
Nutrition: per serving (6)
- kcal232
- fat0glow
- saturates0g
- carbs55g
- sugars54g
- fibre3g
- protein1g
- salt0g
Method
step 1
In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
