Recipe: Rhubarb and date chutney

Ingredients
500g (1lb 2oz) red onions, diced
300ml (10fl oz) red wine vinegar
1 teaspoon ground ginger
500g (1lb 2oz) Bramley apples peeled, finely chopped
200g (7oz) chopped dates
200g (7oz) dried cranberries or raisins (I would use cranberries because I love them)
1 tablespoon mustard seeds
1 tablespoon curry powder
400g (14oz) light muscovado sugar
700g (1lb 5oz) rhubarb, chopped

Method

1. Put the onions in a large pan with the vinegar and ginger.

Bring to the boil, then simmer for 10 minutes

2. Add the rest of the ingredients, except the rhubarb, plus two teaspoons of salt and bring back to the boil, stirring all the time

3. Simmer uncovered for around 10 minutes until apples are tender

4. Stir in the rhubarb and cook uncovered until the chutney is thick and jammy

5. Leave in the pan for about 15 minutes and then spoon into warm, clean jars and seal

6. The chutney improves if kept for a month before eating - if you can wait so long

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