Rhubarb date chutney
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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