Rhubarb & date chutney recipe | Good Food
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it. From BBC Good Food.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
Ingredients
- 50g fresh root ginger grated
- 300ml red wine vinegar
- 500g eating apple peeled and finely chopped
- 200g pitted date chopped
- 200g dried cranberries or raisins
- 1 tbsp mustard seed
- 1 tbsp curry powder
- 400g light muscovado sugar
- 700g rhubarb sliced into 2cm chunks
- 500g red onion
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