Rhubarb & date chutney

• fresh root ginger↗50g g

  grated

• red wine vinegar↗300ml ml
• eating apple500g g

  peeled and finely chopped

• pitted date↗200g g

  chopped

• dried cranberries↗200g g

  or raisins

• mustard seed1 tbsp tbsp
• curry powder↗1 tbsp tbsp
• light muscovado sugar↗400g g
• rhubarb↗700g g

  sliced into 2cm chunks

• red onion↗500g g

Step-by-step instructions

1. 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. 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.