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CHUTNEY MAKING

We always have chutney in my house, whether it’s homemade or shop-bought. It is a staple on cheese sandwiches and a go-to condiment when a little extra flavour is needed.

Best for chutney

Tomatoes, Onions, Stone fruit, Apples, Pears, Rhubarb, Figs

Apple, Rhubarb and Rosemary Chutney

MAKES: 475G | PREPARATION TIME: 15 MINUTES | COOKING TIME: 40 MINUTES

1 onion, cut into 1cm dice

2 apples, peeled, cored and cut into 2cm dice (about 400g)

4 rhubarb stalks, cut into 2cm pieces (about 250g)

4 sprigs of rosemary, tied together with string

150ml white wine vinegar

100g dried, pitted dates, finely chopped

1 Put all the ingredients in a medium saucepan over medium heat. Bring to a simmer and cook gently for 30–40 minutes until sticky and shiny.

2 Remove the rosemary sprigs, pour into sterilised jars and seal. The unopened jars will keep for up to 12 months, and up to 1 month in the fridge once opened.