Rhubarb and date chutney take 2.

A couple of years ago I made some rhubarb and date chutney, which turned out rather well. Today I made a second batch, with a slight recipe change.
This is the recipe I used;

1 tablespoon ground ginger
300ml red wine vineger (changed from malt)
500g red onions finely chopped

500g eating apples
200g dates
200g dried cranberries (changed from sultanas)
1 tablespoon mustard seed
1 tablespoon curry powder
400g soft brown sugar (actually a mix of soft brown and light muscavado to empty the cupboard)
2 teaspoons salt

700g rhubarb chopped into 1-2cm pieces


Making the chutney is really easy.
Start by throwing the vineger, onions and ginger in a large pan (Mum's old jam making pan), bring to the boil and simmer for ten minutes.

Add everything bar the rhubarb, bring to the boil again and simmer for another 10+ minutes until the apple is tender.

Then add the rhubard and cook for another 15-30 minutes until done.

This made 4 medium and 2 large jars of fruity goodness.

Paul.