Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats,
sandwiches – you name it
Prep:25 mins
Makes about 2.25kg/5lb
50g fresh root ginger, grated300ml red wine vinegar500g eating apple, peeled and finely chopped200g pitted date, chopped200g dried cranberries or raisins1 tbsp mustard seed1 tbsp curry powder400g light muscovado sugar700g rhubarb, sliced into 2cm chunks500g red onion
STEP 1Put 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 2Stir 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.
