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 Lambert
Rhubarb and date chutney
Photo: Simon Lambert
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.
Store in sterilised jars for up to 3 months.
