[katiemax]

Rhubarb Ginger & Date Chutney
2lb Rhubarb
12oz Dates
12 oz Onions
1/2 pt Malt Vinegar
1/2 pt Balsamic Vinegar
1 lb Dark Brown Sugar
2 tsp  ground Ginger
1 tsp Paprika

1; Chop onions and dates into small pieces and slice rhubarb into approx 1/2 inch slices
2;put all ingredients except the vinegars into a heavy based pan and leave to marinade over night
3;Simmer slowly until cooked but do not allow to dry out
4;Add vinegars and cook until thick
5; Ladle into hot sterilized jars cover with a waxed jam cover and seal when still hot
This recipe makes approx 9 jars chutney size
Keep for at least a month before eating if you can !

[mumofstig]

thank you katie max, it sounds lovely