Rhubarb & date chutney
- Preparation and cooking time
- Makes about 2.25kg/5lb
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats,
sandwiches – you name it
- 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.