Rhubarb & date chutney

 

Ingredients

• 50g fresh root ginger, grated
• 300ml red wine vinegar
• 500g eating apples, peeled and finely chopped
• 200g pitted dates, chopped
• 200g dried cranberries or raisins
• 1 tbsp mustard seed
• 1 tbsp curry powder
• 400g light muscovado sugar
• 700g rhubarb, sliced into 2cm chunks
• 500g red onions 
  Prep: 25 mins Cook: 40 mins
  Easy
  Makes about 2.25kg/5lb

  Method

  1. Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
  2. Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.