Rhubarb, red onions, apples and dates combine in this thick and lightly spiced chutney. It's sweet, sticky, spicy and ever so slightly sweet and jammy. Perfect with cheeses or as part of a ploughman's lunch.
- 700g rhubarb
- 500g eating apples
- 500g red onions
- 300ml red wine vinegar
- 200g each dates and dried cranberries
- 400g brown sugar
- 1 tbsp. each mustard seed, salt and curry powder
- 50g fresh root ginger, minced
Peel, core and thinly slice the apples. Finely chop the rhubarb and thinly slice the onions.
Put the onions into a large saucepan with the ginger and vinegar. Bring to the boil, reduce to a simmer and cook for 10 minutes. Add the apples, dates, cranberries, sugar, mustard seed, curry powder and salt.
Bring to the boil, reduce to a simmer and cook for a further 10 minutes. Add the rhubarb and cook for 10-20 minutes or until the mix is thick and jammy. Spoon into hot sterilised jars, cover and seal. Leave for 1 month before eating.