Rhubarb and date chutney

ginger and vinegar. Bring to the boil, then

simmer for 10 mins. Add the rest of the

ingredients, except the rhubarb, plus 2 tsp

salt to the pan and bring to the boil, stirring.

Simmer, uncovered, for about 10 mins until

the apples are tender.

2 Stir in the rhubarb and cook, uncovered,

until the chutney is thick and jammy, about

15-20 mins. Leave the chutney to sit for

about 10-15 mins, then spoon into warm,

clean jars, and seal. Label the jars when cool.

Keep for at least a month before eating.