This chutney is tangy and will go with cheese and cold cuts splendidly. The other great advantage of this chutney is that it only takes about 20 minutes to cook.
Photo: Simon LambertRhubarb and date chutney
Makes three 400g jars
Ingredients 400ml cider vinegar 100g white sugar 100g brown sugar 600g rhubarb, washed and cut into 1.5cm pieces 10 medjool dates, chopped 2 tsp freshly grated ginger 6 cardamom pods, lightly crushed
Method Add the vinegar and sugar to a heavy-based pot. Heat until the sugar has dissolved.
Add the chopped rhubarb, dates, ginger and cardamom.
Cook for 20 minutes until the rhubarb and dates have melted together and the liquid has reduced to a thick chutney. Add a pinch of salt and stir through.
