Rhubarb chutney

This simple-to-follow recipe makes a chutney that's good with cheese, pâté, cold and warm meat. If you prefer, you could replace half the rhubarb with apples. Makes approximately 2.5kg (5lbs). Keep tucked away for at least a month before eating, so that the tastes can develop.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the rhubarb, onion and dates in a pan with half the vinegar and cook slowly until tender.

Step 2

Add the spices, salt, sugar and remainder of the vinegar and stir well. Simmer gently until thickened. Pot into sterilised jars and cover

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