Rhubarb & date chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 2.25kg/5lb
Ingredients
- 50g fresh root ginger, grated
- 300ml red wine vinegar
- 500g eating apple, peeled and finely chopped
- 200g pitted date, 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 onion
Method
- STEP 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.
- STEP 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.
