Rhubarb and Date Chutney
An easy chutney to use up leftover Rhubarb. Great served with cheese, pate or in a sandwich
Prep: 25 mins
Cook: 40 mins
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
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.