Rhubarb & date chutney

Ingredients

• 50 g ginger fresh grated
• 300 ml red wine vinegar 
• 500 g apples peeled finely chopped
• 200 g dates pitted chopped
• 200 g cranberries dried
• 1 tbsp mustard seeds 
• 1 tbsp curry powder 
• 400 g g muscovado sugar light
• 700 g rhubarb sliced into 2cm chunks
• 500 g onion red

Equipment

• frying pan

Directions

1. Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins.
2. 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.
3. 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.