Rhubarb & Date Chutney

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 900 g rhubarb, trimmed and cut into 2-inch pieces
• 450 g onions, roughly chopped
• 115 g dates, chopped or 115 g raisins or 115 g sultanas
• 300 ml malt vinegar
• 300 ml water
• 450 g sugar or 450 g demerara sugar
• 1 tablespoon salt
• 1 tablespoon ground ginger
• 1/2 teaspoon cayenne pepper
• 2 garlic cloves, minced (optional)

Recipe

• 1 place all the ingredients in a large saucepan and bring to the boil over medium heat.
• 2 reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
• 3 stir from time to time to prevent sticking.
• 4 spoon into hot sterilized jars and seal down.
• 5 label and store for 6-8 weeks before use.