Thursday, June 23, 2011

Rhubarb and Date Chutney

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

Put 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.

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.

Know how - Sterilising jars

To sterilise jars, put them through the hot cycle of the dishwasher and boil the lids for 5 mins, or wash in hot, soapy water, rinse, then put in a roasting tin and heat at 160C/fan 140C/gas 3 for 15 mins.

Recipe from Good Food magazine, May 2008

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