Mango Chutney (Rhubarb really)

 

With the last cut of this year's Rhubarb, why not try this accompaniment?

Ingredients

* 500g rhubarb

* 1 medium onion, finely chopped

* 100ml cider vinegar or white wine vinegar

* 1cm piece fresh ginger, finely chopped

* 200g sugar

* ½ tsp salt

Method

1. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal for effect.

2. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminium pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you’re making the chutney to use at a later date, you can put it into a 500ml sterilised jar, still hot, at this point.

Amazing with Indian cuisine, curries or in Coronation chicken dressing