Makes 1kg
This chutney is fabulous with either cold meats or hot roast pork. If you prefer a chunkier texture, omit the blitzing stage, but personally I prefer a smoother pickle. Keep it for two weeks in a dark cupboard to allow the flavours to mature before eating. It will keep unopened for up to a year, but after opening keep in the fridge for one month.
450g rhubarb, chopped into 2cm pieces
775g brown sugar
350g onion, finely chopped
175g dried apricots
480ml cider vinegar
1 tsp ground coriander seeds
1/2 tsp allspice
1/4 tsp mustard seeds
2 cloves
4cm piece fresh ginger, peeled and sliced
1 Place all the ingredients in a large preserving or stainless-steel pan. Place on a low heat and stir until the sugar has dissolved, then bring to the boil. Reduce the heat and simmer gently for 2-3 hours, stirring occasionally.
2 Allow to cool slightly, then remove the cloves. Using a hand-held stick blender, blitz the mixture until you achieve the texture you want.
3 Transfer to clean and sterile jars. Cut out small discs of greaseproof paper to place on top of the chutney,
but allow to cool completely before putting on the lids.
4 Keep in a dark cupboard for two weeks before using. Refrigerate after opening.