Make this flavoursome rhubarb and date chutney and serve alongside cold meats, cheeses, pâtés and crackers. We think it pairs wonderfully with Becketts Deli gammon ham and Worcester Gold Cheddar. Why not give it a try in a sandwich?
Made in advance, this chutney can be stored unopened in a cool, dark place for up to 3 months. Perfect for getting ahead with the summer picnic prep! Pick up British rhubarb from our Greengrocers.

Ready in: 1 hour 10 minutes

Makes: 2.25kg

Ingredients

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

Method

Put the onions in a large saucepan along with the ginger and vinegar. Bring to the boil then allow to simmer for 10 minutes. Next, add the remaining ingredients, except for the rhubarb, plus 2 tsp salt. Bring to the boil again, stirring occasionally. Simmer again, with the pan uncovered for a further 10 minutes, until the apples are tender.

Finally, add the rhubarb and cook, uncovered for 15 minutes until the chutney is thick and jammy. Leave the chutney to sit for 15 minutes, then spoon into warm, clean jars and seal. Once cool, label the jars and date them.

For best results, keep for at least a month before eating.

 

Top tip: To sterilise jars, either put them through a hot cycle in the dishwasher or wash in hot, soapy water before rinsing and heating in a roasting tin in the oven at 160C for 15 minutes. Boil lids for 5 minutes to clean.