Ingredients:

2 cups of cider vinegar
1 tbsp of cinnamon
1 tbsp of salt
1 tbsp of cayenne pepper
1 tbsp of mustard seed
1 clove of chopped fresh garlic
1 tbsp of brown ginger
1 tbsp of graded and chopped orange zest
1/2 cup of diced onions
1/2 cup of diced red pepper
1/2 cup of brown sugar
1/2 cup of white sugar
1/2 cup of fresh blueberries
2 cups of chopped rhubarb

Methods:

Preheat a pot on medium/high heat. Add all ingredients except the sugar and fruit. Mix and bring to a boil. Add sugar and fruit. Mix well. Cook for about 15-20 minutes or until reduced by half. Remove from heat.

To Plate:

Cover the bottom of the plate with the tomato couli and place a few random pieces of julienne tomatoes into the couli. Add 2-3 tablespoons of the rhubarb chutney to the center of the plate. Place the shrimp and scallops on top of the chutney. For garnish, put a small filo can on the side of the dish, fill with mixed garden greens.