DIY: Rhubarb Chutney English Style (Anna Struth)
Chutney is traditionally from India and is made with fresh ingredients and served freshly. It can exist in a broad variety of flavours. We will cook an English version with vinegar which is sweet and sour. Chutney with vinegar is one way to preserve fruits for a long time. It tastes great as a dip, as a bread spread with tofu or vegetables or on the side to other dishes.
We will be cooking during the workshop all in our own kitchens and go through the different steps together. Everyone will need to get their ingredients and some empty glass jars beforehand. During the cooking process you will get some tips and tricks on which other fruits or vegetables you could use. There will also be time to discuss how practises of food preservation can related to a degrowth life style.
The main language will be English but questions can be asked in German.
Additional information about the speaker: Anna Struth is an enthusiastic chutney, jam and pesto cooker and likes to share her tips.
Information on participation
The event will take place as a Zoom Meeting. Please register (see below) to receive information about participation by e-mail.
Important: The number of participants is limited.
Registration
The event is already fully booked.
Date
- 19. May 2020
- Expired!
Time
- 7:00 pm - 9:00 pm
