Rhubarb & date chutney

Ingredients

  • 50.0g fresh root ginger , grated
  • 300.0ml red wine vinegar
  • 500.0g eating apples , peeled and finely chopped
  • 200.0g pitted dates , chopped
  • 200.0g dried cranberries or raisins
  • 1.0 tbsp mustard seeds
  • 1.0 tbsp curry powder
  • 400.0g light muscovado sugar
  • 700.0g rhubarb , sliced into 2cm chunks
  • 500.0g red onions

Description

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