Rhubarb and date chutney.

And more chutney. This time I've borrowed a recipe from the BBC GoodFood website, adapted to my cheapstake way of thinking. I've swapped red wine vinegar for malt (red wine vinegar sounds way too posh for me), cranberries/raisins for sultanas ('cos I don't care for raisins), fresh ginger for ground and light muscavado sugar for soft brown.

Here's the adapted recipe;
1 tablespoon ground ginger,
300ml malt vinegar,
500g red onions,
500g eating apples,
200g dates,
200g sultanas,
1 tablespoon mustard seed,
1 tablespoon curry powder,
400g soft brown sugar,
2 teaspoons salt,
700g rhubarb.

Boil up onion, ginger and vinegar, simmer for 10 minutes.
Add the rest, except for the rhubarb, boil then simmer for another 10 minutes or untill apples are tender.
Throw in the rhubarb, simmer until chutneyish, about 25-30 minutes.

In the pan.

The fruits of my labour.

The results are rather tasty, and will only improve with age.

Apples are Jonagold as they were the cheapest in the shop, and the rhubarb came from the garden, one massive stalk in fact. Damn stuff's taking over the yard.

Paul.