April 11, 2018
Serves 8 - 12
- 600g frozen Rhubarb
- 500ml Cider Vinegar
- 200g Golden Caster Sugar
- 8 chopped dates
- 2 tsp grated ginger
- 2 cardamom pods
Total time required: 30 minutes
Preparation time: 5 minutes
Cooking time: 20 - 25 minutes
- In a large saucepan heat the cider vinegar and caster sugar until the sugar has dissolved.
- Add rhubarb, dates, ginger and cardamom pods.
- Cook for 20 – 25 minutes or until the rhubarb has completely broken down and the liquid has reduced to a thick chutney. Season with salt.
The chutney will keep in a sterilised jar for three months in a cool dark place.
Delicious with cheese or as a condiment with curry.