I make lots of chutneys and jams during the growing season.  It is a great way to preserve fruit and vegetables so they don’t go to waste.  Stored correctly they can last for a couple of years.

The first chutney I have made this year is a rhubarb and ginger chutney.  It is easy to make and once reduced it is sticky and scrumptious.  You can eat it straight away or make it now and let the flavours infuse for a more intense flavour.  This chutney is the perfect accompaniment for cheese, cold meats or pork pies.  Jazz up a sandwich, add it to a ploughmans lunch or serve it with your after dinner cheese board.  Delicious!