Rhubarb chutney

• cider vinegar↗250ml ml
• golden caster sugar↗100g g
• chopped rhubarb300g g
• chopped medjool dates4
• grated ginger1 tsp tsp
• cardamom pod↗1

Step-by-step instructions

1. 1

   In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.